Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 lb bone-in, skin-on chicken thighs/drumsticks (6–8 pieces)
- 2 tsp kosher salt, divided; 1 tsp black pepper
- 2 cups long-grain rice, rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper + 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 1/2 tsp pimentón dulce (smoked sweet paprika), divided
- 1 tsp dried oregano; 1 bay leaf
- 1/2 cup dry white wine (or extra stock)
- 3 1/2 cups unsalted chicken stock, warmed
- 1 cup frozen peas
- 1/4 cup chopped parsley; 1 lemon (juice + wedges)
Do This
- 1. Season chicken with 1 1/2 tsp salt, pepper, and 1/2 tsp pimentón. Rinse rice until water runs mostly clear.
- 2. Sear chicken in 2 tbsp oil over medium-high, 6–7 minutes per side, until deeply golden. Remove.
- 3. Cook onion and peppers 4–5 minutes; add garlic 30 seconds. Stir in tomato paste, remaining pimentón, and oregano 1 minute.
- 4. Add rice; toast 2 minutes. Deglaze with wine; simmer 1–2 minutes.
- 5. Pour in warm stock and bay leaf; bring to boil. Nestle chicken in, cover, reduce to low, and simmer 18 minutes.
- 6. Scatter peas on top; cover and cook 3–5 minutes until rice is tender and chicken reaches 165°F. Rest 10 minutes, then finish with parsley and lemon.
Why You’ll Love This Recipe
- Comfort in one pot: tender chicken, fluffy rice, and sweet peppers all simmered together.
- Balanced flavor: a gentle smokiness from pimentón, bright pops of parsley and lemon at the end.
- Weeknight-friendly but special enough for guests.
- Flexible: use thighs or drums, add olives, or swap wine for extra stock.
Grocery List
- Produce: 1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 4 garlic cloves, 1 lemon, 1 small bunch parsley
- Dairy: None
- Pantry: Long-grain rice, tomato paste, pimentón (smoked sweet paprika), dried oregano, bay leaf, olive oil, kosher salt, black pepper, chicken stock, dry white wine (optional), frozen peas
Full Ingredients
Chicken & Seasoning
- 2 1/2 lb bone-in, skin-on chicken thighs and/or drumsticks (6–8 pieces)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp pimentón dulce (smoked sweet paprika)
Rice & Aromatics
- 2 cups long-grain white rice, rinsed until the water runs almost clear
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, small dice
- 1 red bell pepper, small dice
- 1 green bell pepper, small dice
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp pimentón dulce (smoked sweet paprika)
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 cup dry white wine (or sub 1/2 cup additional chicken stock)
- 3 1/2 cups unsalted chicken stock, warmed
Finish & Garnish
- 1 cup frozen peas (no need to thaw)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh lemon juice (from 1 lemon), plus extra wedges for serving
- Kosher salt to taste, if needed
Step-by-Step Instructions
Step 1: Prep and season
Pat the chicken very dry with paper towels. Season all over with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp pimentón. Set aside while you chop the vegetables. Rinse the rice in a fine-mesh strainer under cold water, swishing with your fingers, until the water runs almost clear (about 1–2 minutes); drain well.
Step 2: Sear the chicken
Heat 2 tbsp olive oil in a heavy 12-inch skillet, braiser, or Dutch oven over medium-high heat until shimmering. Place chicken skin-side down and sear without moving until deeply golden, 6–7 minutes. Flip and sear the second side 5–6 minutes. Transfer chicken to a plate (it will finish cooking with the rice). Pour off excess fat if more than about 2 tbsp remain.
Step 3: Build the sofrito
Add the diced onion and both bell peppers to the pot. Cook over medium heat, stirring and scraping up browned bits, until softened and lightly golden, 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add tomato paste, 1 tsp pimentón, and oregano; cook, stirring, 1 minute to caramelize the paste and bloom the spices.
Step 4: Toast the rice and deglaze
Add the rinsed, drained rice. Stir to coat every grain in the sofrito and oil; toast 2 minutes until edges of the grains look slightly translucent. Pour in the wine and simmer 1–2 minutes, scraping the bottom, until mostly evaporated.
Step 5: Add stock and simmer
Stir in the warm chicken stock and add the bay leaf. Bring to a strong simmer over medium-high. Return the chicken (and any juices) to the pot, nestling pieces into the rice, skin side up. Cover tightly, reduce heat to low, and cook at a gentle simmer for 18 minutes. The rice should be mostly tender and liquid nearly absorbed. Chicken should reach 165°F at the thickest part by the end; check if needed.
Step 6: Add peas and finish cooking
Scatter the frozen peas evenly over the surface. Do not stir. Cover and cook 3–5 minutes more on low, until the peas are just tender and the rice is fully cooked with no pooled liquid.
Step 7: Rest, fluff, and brighten
Remove from heat and let the pot rest, covered, for 10 minutes—this finishes steaming and sets the rice. Discard the bay leaf. Gently fluff the rice around the chicken with a fork, keeping pieces intact. Fold in parsley and 2 tbsp lemon juice. Taste and adjust salt. Serve hot with extra parsley and lemon wedges. Optional: for extra-crisp skin, briefly broil the chicken pieces on a sheet pan at high broil (500°F/260°C) for 2–3 minutes while the rice rests, then return them to the pot to serve.
Pro Tips
- Rinse the rice thoroughly to remove excess starch; it prevents gumminess and helps a fluffy pilaf.
- Keep the simmer gentle once covered—vigorous boiling can scorch the bottom and overcook the rice.
- Don’t stir after the stock goes in; stirring releases starch and risks soggy rice.
- Warm stock speeds up cooking and maintains the simmer without knocking the rice off its rhythm.
- For crisp chicken skin, broil the browned pieces for 2–3 minutes while the rice rests, then nestle back in before serving.
Variations
- Olive & Pimiento: Stir 1/2 cup sliced green olives and 1/4 cup diced jarred pimientos into the rice in Step 6 for a briny, classic touch.
- Cilantro-Lime: Swap parsley for 1/3 cup chopped cilantro and finish with lime instead of lemon for a brighter, herbal profile.
- Brown Rice Version: Use 2 cups brown long-grain rice and 4 cups stock; simmer covered 35–40 minutes before adding peas. Rest 10 minutes.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 4 days or freeze up to 2 months. Reheat gently on the stovetop with a splash of stock, covered, over low heat until hot, or microwave in intervals with a damp paper towel to keep moisture. Make-ahead: season the chicken up to 24 hours in advance and refrigerate; chop onions and peppers the day before; measure dry ingredients so cooking is smooth.
Nutrition (per serving)
Approximate: 600 calories; 35 g protein; 56 g carbohydrates; 23 g fat; 4 g fiber; 820 mg sodium.
