my spiced red rice chicken is a one-pot dinner where seared chicken thighs finish in the oven on a bed of basmati rice cooked with tomato paste, paprika, cumin and lemon. the rice soaks up the chicken drippings as it bakes, the skin crisps back up under the broiler, and 25 minutes at 425 degrees F does all the work. one pot to wash. that's it.

why this one-pot chicken and rice works

crispy skin. red, spiced, drippings-soaked rice. a lemony finish. and one pot in the sink at the end of the night. here's how each piece earns its spot.

the tomato paste went up twice. I started this recipe at 2 tablespoons, bumped it to 1/4 cup, and landed on 1/3 cup. that's a lot of tomato paste, and that's exactly the point. it's what turns the rice red and it's where all the depth comes from. give it a couple of minutes in the pot to caramelize and it goes from raw and tinny to rich and a little sweet.

let the chicken tell you when it's ready. skin side down, medium heat, about 5 minutes, hands off. when the skin is crisp, it naturally unsticks from the pan. if it's still clinging, it's not ready yet (don't panic, it will let go). and all those golden bits it leaves behind? they get scraped up into the onion and pepper. that's flavor, not a mess.

425, not 350. the oven temp moved up while I was testing this one, and 425 degrees F is where it stuck. the pot goes in covered, so the rice cooks in all those spices and chicken juices, and 25 minutes later the rice is tender and the chicken is cooked through. then the lid comes off and 5 minutes under the broiler brings the skin right back.

lemon, twice. the zest goes in with the spices and the juice goes on at the very end, so she comes out of the oven bright instead of heavy.

the ingredients that matter

bone-in, skin-on chicken thighs, because the bone keeps them juicy through the bake and the skin is honestly half the reason we're here. season them like you mean it.

basmati rice, rinsed three times until the water runs clear. rinsing washes off the loose surface starch, which keeps the grains separate and fluffy instead of gummy.

the spice lineup: cumin seed, paprika, smoked paprika, cayenne and a little turmeric. it looks like a lot of jars, but they're pantry regulars, and together they bring smoky, warm, earthy, a little heat and that deep red color.

how to make spiced red rice and chicken

1. season the chicken thighs generously with kosher salt and cracked black pepper. don't be shy here: this is the chicken's one seasoning moment before it hits the pot, so make it count.

2. sear the chicken in the olive oil in a medium dutch oven over medium heat, skin side down, for about 5 minutes, until the skin is crisp and naturally unsticks from the pan. flip and sear the other side until golden, then remove the chicken from the pot.

3. sauté the onion and bell pepper in the same pot, seasoning well with salt and pepper. scrape up all the golden bits from the bottom as you go, since that's where so much of the flavor is hiding.

4. grate in the garlic, then add the cumin seed, cayenne, turmeric, paprika, smoked paprika, and tomato paste. cook everything down, then let the tomato paste caramelize for a couple of minutes, until it's deep and rich. 

5. add the rinsed basmati rice, lemon zest  and the water, mix and scrape the bottom of the pot. return the chicken to the pot, bring everything back to a simmer, cover with the lid and transfer to a 425 degrees F oven.

6. bake for 25 minutes, until the rice is cooked and the chicken is cooked through. then remove the lid and broil for 5 minutes to crisp the skin back up. keep an eye on it, broilers move fast.

7. finish with the lemon juice squeezed right over the top, and bring the whole pot to the table.

if things go sideways

chicken stuck to the pot? it's not ready yet. crispy skin releases on its own, so give it another minute on medium heat before you try again. forcing it tears the skin, and we are protecting that skin at all costs.

skin not crispy after the bake? that's what the broiler is for. lid off, 5 minutes, and stay close, it can go from golden to too far in no time.

leftovers

leftovers keep in an airtight container in the fridge for up to 3 days. the rice keeps soaking up flavor overnight, which makes this a seriously good next-day lunch.

faq

what makes the rice red?

two things: a full 1/3 cup of tomato paste and a tablespoon of paprika, backed up by smoked paprika and cayenne. caramelizing the tomato paste in the pot for a couple of minutes before the rice goes in deepens both the color and the flavor, so the rice comes out a rich brick red instead of pale orange.

can I use boneless chicken thighs?

this recipe is built around bone-in, skin-on thighs, and the 25 minutes at 425 degrees F is timed for them. the bone keeps the meat juicy while the rice cooks, and the skin is what gets crisp under the broiler at the end. boneless thighs will cook faster and skip the crispy skin moment, so if you go that way, check them early.

is spiced red rice and chicken spicy?

it has warmth, not fire. there's 1/2 teaspoon of cayenne spread across the whole pot, and the paprika and smoked paprika are more smoky than hot. if you're cooking for heat-shy people (hi, kids), cut the cayenne out. if you love heat, you already know what to do.

do I really need to rinse the basmati rice?

yes, and three times until the water runs clear. rinsing removes the loose starch on the outside of the grains, which is what makes rice sticky and gummy. since this rice cooks right alongside the chicken in a covered pot, rinsing is what keeps the grains fluffy and separate.

more chicken and rice on the site: my chicken and rice with pistachios and saffron, and my chicken, rice and broccoli with parsley date gremolata. and if crispy rice is your thing, my sour cherry and saffron crispy rice is waiting for you.

make it this week and tell me in the comments: do you eat the crispy skin first, or save it for the very last bite? I need to know who I'm cooking with 🔥

xo,

e