Chicken and rice
A fragrant one-pan baked chicken and rice dish infused with paprika, cumin and fresh dill - easy, hearty and full of flavour.
Updated : 10 December, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
800 grams
Chicken thighs
1
Onion
2
Garlic
2
Carrot
2 teaspoon
Cumin
0.5 teaspoon
Smoked paprika
250 grams
Basmati rice
600 milliliters
Chicken broth
handful
Dill
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Heat the oil in a large lidded ovenproof casserole dish, then add the chicken and stir-fry for 10-12 minutes, until it is golden on all sides. Transfer the chicken to a warm plate and pour away all but one tablespoon of the cooking juices remaining in the pan.
Step 3
Add the chopped onion, garlic and carrots to the dish and cook for 5 minutes, until softened and lightly golden. Stir in the cumin seeds, paprika and rice, coating the grains thoroughly.
Step 4
Pour in the stock, season and bring to the boil. Allow it to cook gently, stirring occasionally, for about 5 minutes, until the rice is no longer soupy but still moist. Mix in the dill and check the seasoning.
Step 5
Arrange the chicken thighs on top of the rice, cover with the lid and transfer the casserole to the oven. Bake for 20-25 minutes, or until the rice is tender and the chicken is fully cooked. Fluff the rice with a fork, scatter with extra chopped dill and serve.
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