One-Pot Southern-Style Chicken and Rice with Smoked Paprika

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A comforting one-pot meal featuring tender chicken thighs simmered with aromatic smoked paprika, garlic, and bell peppers into fluffy rice. This Southern American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in skin-on chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 6 pieces bone-in skin-on chicken thighs
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 4, minced garlic cloves
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Pat 6 bone-in skin-on chicken thighs dry and season with 2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Place chicken thighs skin-side down in the pot and sear for 5-6 minutes until the skin is deep golden and crispy, then flip and cook an additional 3 minutes. Transfer chicken to a plate.
2. Step 2: Reduce heat to medium and add 4 minced garlic cloves, 1 medium diced yellow onion, and 1 medium diced red bell pepper to the pot. Sauté for 4-5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice and cook for 1 minute, coating the rice in the oil and vegetables. Pour in 3 cups chicken broth, scrape any browned bits from the bottom, and bring to a gentle simmer.
4. Step 4: Nestle the seared chicken thighs back on top of the rice mixture, cover the pot with a tight-fitting lid, reduce heat to low, and cook for 20-22 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove from heat and let sit covered for 5 minutes to steam. Garnish with 2 tbsp chopped fresh parsley before serving.