Smoked Paprika Arroz con Pollo

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A smoky twist on the classic rice and chicken dish, with aromatic rice infused with paprika and tender chicken pieces. This Puerto Rican-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tsp smoked paprika
• 1 cup, long grain rice
• 2 cups chicken broth
• 1/4 cup tomato sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook for 5-6 minutes until golden. Flip and cook for 4 minutes more, then transfer to a plate.
2. Step 2: Add onion (1 medium, diced) to the skillet and cook for 5 minutes until softened. Stir in garlic (3 cloves, minced) and smoked paprika (1 tsp), cooking for 1 minute until fragrant.
3. Step 3: Add rice (1 cup, long grain) and stir for 1 minute to coat. Pour in chicken broth (2 cups) and tomato sauce (1/4 cup), then return chicken to the skillet. Bring to a simmer, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed.
4. Step 4: Remove chicken, slice, and serve over rice with sauce spooned over top.