How to Make Chicken with Smoky Paprika and Rice!

Smoky Paprika Chicken with Rice is a beloved and flavorful Iranian dish, often served at parties, celebrations, and special occasions. Preparing this delicious meal has its own special techniques, making it especially suitable for those who want a satisfying dish without spending hours in the kitchen. In this tutorial from Saed News Cooking, we’ll guide you step by step on how to make Smoky Paprika Chicken with Rice.

Ingredients for Smoky Paprika Chicken with Rice

• 8 chicken drumsticks

• 2 tablespoons butter

• 1 onion

• 1 red bell pepper

• 5–6 garlic cloves

• 3 tablespoons tomatoes

• 160 g roasted red bell pepper

• 1–2 tablespoons tomato paste (14 g)

• 1 teaspoon salt

• 1 teaspoon paprika powder

• 1½ cups Basmati rice (293 g)

• 2½ cups chicken broth (590 ml)

• 2 tablespoons parsley

Additional seasonings and ingredients:

• Salt, avocado oil, smoked red pepper, black pepper as needed

• 1 large sweet onion, chopped

• 1 large red bell pepper, chopped

• Sun-dried tomatoes (in oil)

• 1 teaspoon each of dried thyme, rosemary, oregano, parsley, basil

How to Prepare Smoky Paprika Chicken with Rice

1. Roast the peppers:
Preheat your oven to 425°F (220°C). Cut a large red bell pepper into quarters. Place the peppers on a small baking tray, brush with olive oil, sprinkle with a pinch of salt and pepper, and roast for 20–25 minutes until charred. Alternatively, you can roast peppers directly over a gas flame, turning every few minutes until soft and evenly charred. Remove the seeds and set aside.

2. Brown the chicken:
Pat the chicken pieces dry with a paper towel if necessary. Season with salt and pepper. Heat a bit of oil in a skillet over medium-high heat, add the chicken, and fry each side for 3–5 minutes until golden brown. Work in batches to avoid overcrowding. Once browned, sprinkle the chicken with smoked paprika and ground black pepper, sauté for 1 minute, then remove the chicken and set aside.

3. Sauté the vegetables:
Reduce heat and add butter to the pan. Once melted, add the chopped onion and red bell pepper. Sauté for 4–6 minutes until the onion is soft and translucent. Add minced garlic and cook for 1 more minute.

4. Combine ingredients:
Add the roasted pepper, sun-dried tomatoes, tomato paste, salt, paprika, and all dried herbs. Mix thoroughly. Stir in the rice to coat it evenly with the pepper mixture. Pour in the chicken broth and allow it to simmer gently. Return the browned chicken to the pan, placing it on top of the rice with the skin side up.

5. Bake or cook:
Cover the dish with a tight-fitting lid or foil and transfer to the preheated oven. Bake for about 30 minutes, until the rice and chicken are fully cooked. You can also cook it on the stovetop over low heat until done.

6. Crisp the skin:
Remove the lid and, if desired, broil the chicken for 4–5 minutes to achieve a golden, crispy skin.

7. Serve:
Remove the chicken from the rice. Fluff the rice with a large fork and mix in the roasted peppers. Sprinkle with freshly chopped parsley and serve alongside salad or your favorite condiments.

Enjoy the rich aromas and bold flavors of this traditional Iranian favorite!