Recipes · Main dishes

One-Pot Chicken and Rice with Bell Peppers

Name: One-Pot Chicken and Rice with Bell Peppers
Prep time: 20 min
Cook time: 65 min
Total time: 90 min
Yield: 4 servings
Ingredients: 4 chicken leg quarters bone-in, skin-on drumstick and thigh, about 10 1/2 oz (300 g) each; 1 tbsp vegetable oil; 2 tsp sweet paprika 1 tsp for the chicken, 1 tsp for the rice; 1 tsp salt 1/2 tsp for the chicken, 1/2 tsp for the rice; black pepper to taste; 1 onion finely diced; 3 clove garlic finely chopped; 2 red bell peppers cut into 3/4-inch (2 cm) pieces; 2 tbsp tomato paste; 300 g (1 1/2 cup) long-grain white rice not parboiled, rinsed under cold water; 650 ml (2 3/4 cup) chicken or vegetable broth hot; check the package for celery; 0.5 bunch flat-leaf parsley chopped

AI-written · not yet kitchen-tested

Liquid is where this dish goes wrong: too little broth leaves the rice hard, too much turns it mushy. The amounts here are set for long-grain rice and a tight-fitting lid, so check the rice after 35 minutes.

Serves 4
Prep 20 min
Cook 65 min
Rest 5 min
Total 90 min
medium

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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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4 chicken leg quarters bone-in, skin-on drumstick and thigh, about 10 1/2 oz (300 g) each
1 tbsp vegetable oil
2 tsp sweet paprika 1 tsp for the chicken, 1 tsp for the rice
1 tsp salt 1/2 tsp for the chicken, 1/2 tsp for the rice
black pepper to taste
1 onion finely diced
3 clove garlic finely chopped
2 red bell peppers cut into 3/4-inch (2 cm) pieces
2 tbsp tomato paste
300 g (1 1/2 cup) long-grain white rice not parboiled, rinsed under cold water
650 ml (2 3/4 cup) chicken or vegetable broth hot; check the package for celery
0.5 bunch flat-leaf parsley chopped

Method

Heat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection, and set a rack in the middle.
Pat the chicken dry with paper towels and rub it with 1/2 teaspoon salt, 1 teaspoon paprika and pepper. Rinse the rice in a sieve under cold water and drain it well.
Heat the oil in an ovenproof Dutch oven (about 11 inches or 28 cm wide, with a lid) over medium-high heat. Brown the chicken skin side down for 6 minutes until golden, turn it, cook for another 2 minutes and take it out.
In the pan drippings, cook the onion for 3 minutes, then add the garlic and bell peppers for 2 minutes. Stir in the tomato paste and the remaining paprika for 1 minute, then add the rice and 1/2 teaspoon salt and toast for 1 minute, stirring.
Pour in the hot broth, bring it to a boil once and smooth the rice into an even layer. Set the chicken on top skin side up, with the skin sitting above the liquid.
Put the lid on and bake for 35 minutes. Then check the rice at the edge: if it is still hard and the liquid is gone, pour in 1/2 cup (100 ml) of hot broth and cover again.
Remove the lid and bake for another 12 to 15 minutes, until the skin is brown and crisp, the rice is tender and no liquid is left at the bottom. The core temperature of the chicken should reach at least 167 °F (75 °C).
Cover the pot again and let it rest for 5 minutes. Sprinkle with the parsley and serve.

Tip: Do not stir the rice once the lid is on, or it turns sticky. If a lot of liquid is still left after 35 minutes, bake 10 minutes longer without the lid. If the rice is hard and dry, add hot broth as in step 6.

Tip: Without a Dutch oven, use a large skillet for browning and a baking dish, about 10 × 14 inches (25 × 35 cm), sealed tightly with aluminum foil.

Food safety: Cool cooked rice quickly (within about an hour), keep it in the refrigerator, do not keep it warm for long and use it by the next day at the latest; reheat it until piping hot all the way through.