One-Pot Chicken and Rice with Annatto and Smoked Paprika

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs and fragrant rice simmered with annatto seeds for a vibrant hue and smoky paprika depth, evoking Puerto Rican comfort in every bite. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs chicken thighs, long-grain white rice, annatto seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 1 cup long-grain white rice
• 1/4 cup annatto seeds
• 1/2 cup diced carrots
• 1/2 cup diced yellow bell pepper
• 2 cloves minced garlic
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1/4 cup chopped cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs bone-in, skin-on chicken thighs with salt and pepper, then sear until golden brown on both sides, about 5 minutes per side. Remove and set aside.
2. Step 2: Add 1/2 cup diced carrots and 1/2 cup diced yellow bell pepper to the pot, stirring to coat in oil. Cook for 3 minutes until slightly softened.
3. Step 3: Add 2 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Step 4: Stir in 1/4 cup annatto seeds, 1 tsp smoked paprika, and 1 tsp dried oregano, then pour in 1/4 cup white wine and 1/2 cup chicken broth. Bring to a simmer, scraping up browned bits from the pot bottom.
5. Step 5: Add 1 cup long-grain white rice, stirring to combine. Return seared chicken thighs to the pot, nestling them into the rice. Cover and reduce heat to low. Simmer for 25-30 minutes until rice is tender and chicken is cooked through.
6. Step 6: Remove chicken, let rest 5 minutes, then slice. Serve rice and chicken topped with 1/4 cup chopped cilantro.