One-Pot Chicken Rice Olives (Print-Friendly Version)
Tender chicken, smoky paprika rice, briny olives, and lemon come together in this easy one-pan family meal.
# Ingredients You'll Need:
→ Main
01 -
2 tablespoons olive oil
02 -
4 bone-in chicken thighs
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Aromatics and Vegetables
05 -
1 yellow onion, chopped
06 -
3 cloves garlic, minced
→ Grains & Seasonings
07 -
200 grams white long grain rice
08 -
1 teaspoon smoked paprika
→ Liquids & Canned Goods
09 -
410 grams diced tomatoes with juices
10 -
350 millilitres chicken stock
→ Finish
11 -
150 grams pitted Castelvetrano olives
12 -
130 grams frozen peas, thawed
13 -
Juice of 1 lemon
14 -
2 tablespoons minced fresh parsley
# How to Make It:
01 -
Set oven to 175°C and allow to fully preheat before starting.
02 -
Heat olive oil in a large cast-iron skillet over medium-high heat. Season chicken thighs on both sides with salt and black pepper. Place chicken skin-side down and sear for 5–8 minutes, until skin is deeply golden.
03 -
Turn chicken over. Add chopped onion and minced garlic to the pan. Cook for 5 minutes, stirring occasionally, until onions soften.
04 -
Stir in white rice, smoked paprika, diced tomatoes with juices, and chicken stock. Ensure rice is submerged. Cover skillet with a tightly fitting lid or foil and transfer to the oven. Bake for 40 minutes.
05 -
Remove pan from oven. Fold in pitted olives and thawed peas. Place over low heat on stovetop and cook gently until vegetables are warmed through.
06 -
Transfer chicken pieces to plates. Squeeze lemon juice into rice mixture, stir in minced parsley, and mix well. Serve rice alongside the chicken, garnished with extra parsley if desired.
# Extra Information:
01 -
For extra crisp chicken skin, sear thoroughly before transferring to the oven. Use a heavy, oven-safe skillet to ensure even heat distribution.