SAEDNEWS: Smoky Paprika Chicken with Rice” is one of Iran’s unique and delicious dishes, prepared in a variety of ways. To explore a complete, step-by-step guide on how to make this flavorful meal, continue reading with Saed News.
Smoky paprika chicken with rice is one of Iran’s most beloved and flavorful dishes, served at nearly every party, celebration, and special occasion. Preparing this dish has its own unique method, and it’s particularly suitable for those who don’t want to spend hours in the kitchen. In this guide from Saed News Cooking School, we’ll walk you through the complete process for making smoky paprika chicken with rice.
8 chicken drumsticks
2 tablespoons butter
1 onion
1 red bell pepper
5–6 garlic cloves
3 tablespoons tomato
160 g roasted red bell pepper
1–2 tablespoons tomato paste (14 g)
1 teaspoon salt
1 teaspoon paprika
1½ cups long-grain Indian rice (293 g)
2½ cups chicken broth (590 ml)
2 tablespoons parsley
Step 1: Prepare the Rice Base
Long-grain Indian rice is my favorite for this recipe—it’s perfect for peppered rice, remains fluffy, and doesn’t stick together. Before adding chicken broth, sauté the rice briefly with the onion and pepper mixture. Using chicken broth instead of water is a simple way to deepen the flavor of your dish. This easy yet elegant dish is sure to impress everyone. The rice absorbs all the rich flavors and can be prepared entirely in a single pot or pan.
Step 2: Roast the Peppers
Gather your ingredients: salt, avocado oil, smoked red pepper, black pepper, one large sweet onion (chopped), one large bell pepper (chopped), chopped garlic, sun-dried tomatoes in oil, 160 g roasted bell pepper, smoked paprika, and one teaspoon each of dried thyme, rosemary, oregano, parsley, and basil.
Preheat the oven to 425°F (220°C). Cut a large red bell pepper into four pieces, place on a small baking tray, drizzle with olive oil, and sprinkle lightly with salt and pepper. Roast for 20–25 minutes until charred and soft. Alternatively, roast the peppers directly over low heat on a gas stove, turning every few minutes until evenly cooked. Remove seeds and set aside.
Step 3: Cook the Chicken
Pat the chicken dry with paper towels, season with salt and pepper, and heat some oil in a pan. Fry each side of the chicken for 3–5 minutes until golden brown. Fry in batches if necessary to avoid overcrowding. Once browned, combine all chicken pieces in the pan, sprinkle with smoked paprika and ground black pepper, sauté for 1 minute, then remove the chicken from the pan and set aside.
Reduce heat and add butter. Once melted, sauté chopped onion and red bell pepper for 4–6 minutes until soft and translucent. Add minced garlic and cook for 1 minute.
Step 4: Combine Ingredients
Add the roasted peppers, sun-dried tomatoes, tomato paste, salt, paprika, and dried herbs. Mix thoroughly with a spatula. Then add the rice, coating it evenly with the pepper mixture. Pour in chicken broth and let the mixture simmer gently. Place the browned chicken on top of the rice, skin side up. Cover tightly with a lid or foil and transfer to the preheated oven, baking for about 30 minutes until the rice and chicken are fully cooked. Alternatively, you can finish cooking on the stovetop.
Step 5: Final Touches
Remove the lid and optionally broil the chicken for 4–5 minutes to crisp and golden the skin. To serve, remove the chicken from the rice, fluff the rice with a large fork, and mix in the roasted peppers. Sprinkle with fresh chopped parsley and serve alongside a salad or your favorite condiments.
