Name: Quick Paprika Chicken & Rice: Your Easy One-Pan Dinner
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2-3 servings
Ingredients: 1 onion; 1 clove garlic; Oil spray; 1 red bell pepper; 300g boneless, skinless chicken breast fillet; 120g Basmati rice; 400ml water; 200g strained tomatoes; 2 tbsp light cream; 1 tsp chopped fresh parsley; Salt, to taste; 0.5 tsp paprika powder

Paprika Haehnchen Pfanne Mit Reis is more than just a meal; it’s a culinary journey that promises warmth, vibrant flavor, and incredible ease right in your own kitchen. Imagine stepping through the door after a long day, and the inviting aroma of tender chicken simmering in a rich, aromatic paprika sauce fills the air, instantly transporting you to the cozy kitchens of Central Europe. This is precisely the delightful experience that awaits you with our carefully crafted recipe, designed to bring gourmet comfort to your table without the fuss.

This beloved dish, with its roots deeply embedded in regions where paprika is celebrated as a cornerstone spice, beautifully marries authentic European comfort food with modern convenience. While perhaps not an ancient relic, its evolution speaks to the desire for hearty, flavorful meals that don’t demand hours of preparation. The genius of this Paprika Haehnchen Pfanne Mit Reis lies in its simplicity and the profound depth of flavor it achieves with minimal effort. People adore it for the succulent, perfectly cooked chicken, generously coated in a smoky, sweet, and subtly spiced paprika sauce, all perfectly intertwined with fluffy, absorbent rice. It’s a complete, wholesome meal prepared efficiently in a single pan, making cleanup wonderfully straightforward. We believe this dish offers an unparalleled blend of taste, texture, and convenience, making it an instant family favorite that you’ll return to again and again.

Ingredients:

Chicken:

800 grams (about 1.75 pounds) boneless, skinless chicken thighs or breasts. I personally prefer chicken thighs for their incredible flavor and tenderness, especially when slow-cooked in a skillet. They stand up beautifully to simmering without drying out, making our “Paprika Haehnchen Pfanne Mit Reis” truly succulent. If using breasts, you might need to adjust cooking time slightly to prevent them from becoming tough, as they cook faster and can dry out more easily.
1 teaspoon salt, or to taste, for seasoning the chicken before searing.
½ teaspoon freshly ground black pepper, or to taste, complementing the salt on the chicken.
1 tablespoon sweet paprika powder, specifically for seasoning the chicken itself. This initial layer of paprika adds a foundational depth of that iconic flavor, ensuring the chicken itself is bursting with taste even before it hits the sauce.

Aromatics & Vegetables:

2 tablespoons olive oil, preferably extra virgin, for sautéing and building the initial flavor base of our dish. Its fruity notes will beautifully complement the paprika.
1 large yellow onion, finely chopped. This provides a foundational sweetness and aromatic depth that is absolutely crucial for the rich profile of the “Paprika Haehnchen Pfanne Mit Reis.” When finely chopped, it melts into the sauce, thickening it naturally.
4-5 cloves garlic, minced. Garlic adds a pungent, aromatic kick that cuts through the richness of the paprika and chicken, providing a layer of complexity.
3-4 bell peppers (one red, one yellow, one orange, and optionally a green one for even more color variation and a slight flavor difference). Cut into 1-inch pieces. The mix of colors not only makes the dish incredibly visually appealing but also offers a subtle range of sweetness from the red, yellow, and orange varieties. Green bell peppers, while less sweet, offer a slightly more bitter, grassy note which can be a lovely counterpoint to the richer flavors.

Pantry Staples:

1 (400g / 14.5 oz) can diced tomatoes, undrained. The liquid from the tomatoes will contribute significant moisture and acidity to the sauce, and the tomatoes themselves add a tangy, rich complexity that beautifully complements the paprika.
750 ml (about 3 cups) chicken broth, low sodium. This will be the main cooking liquid for our rice and chicken, providing ample moisture and a savory backbone that enhances all the other flavors. Using low sodium allows you to control the saltiness of the final dish.
250 grams (about 1 ¼ cups) long-grain white rice, such as basmati or jasmine. I find these fragrant varieties cook beautifully in the skillet, absorbing all the wonderful, savory flavors of the “Paprika Haehnchen Pfanne Mit Reis.” Make sure to rinse it well before adding to remove excess starch, which prevents gumminess.

Spices & Seasonings (for the sauce):

2 tablespoons sweet paprika powder. This is the undisputed star of our “Paprika Haehnchen Pfanne Mit Reis,” providing that signature mild, earthy, and slightly sweet flavor profile that defines the dish. It’s often referred to as ‘mild paprika’.
1 tablespoon smoked paprika powder (Pimentón de la Vera). This adds an incredible, deep smoky depth that elevates the dish significantly and provides a wonderful, subtle BBQ-like aroma. If you don’t have it, you can omit it, but I highly recommend trying it for an authentic and more complex flavor profile.
½ – 1 teaspoon hot paprika powder (optional, or to taste). For those who enjoy a little kick and warmth in their dish. Adjust according to your personal heat preference, or omit entirely if you prefer a milder taste.
½ teaspoon dried marjoram or oregano. These classic Mediterranean herbs lend a wonderfully earthy, slightly pungent aroma that pairs incredibly well with chicken and paprika. They add another layer of traditional flavor.
Salt and freshly ground black pepper to taste, for final seasoning adjustments once the dish has cooked. It’s always best to adjust at the end to ensure perfect balance.

For Garnish & Serving (Optional but Recommended):

Fresh parsley, finely chopped, for a bright, fresh finish and a beautiful pop of vibrant green color. It adds a lovely herbaceous lift.
Sour cream or crème fraîche, a dollop for serving. This addition is absolutely divine; it adds a creamy, cooling contrast that is exceptionally delicious with the rich, warm paprika sauce, making each bite even more luxurious.

Vorbereitung: Das Mise en Place für Ihre Paprika Hähnchen Pfanne

Prepare the Chicken: Begin by taking your boneless, skinless chicken thighs or breasts and patting them thoroughly dry with paper towels. This seemingly small step is absolutely crucial because any excess moisture on the surface of the chicken will prevent it from achieving a beautiful, golden-brown sear later on, leading to steamed rather than seared meat. Once completely dry, proceed to cut the chicken into uniformly bite-sized pieces, aiming for roughly 1 to 1.5 inches. Uniformity is key here, as it ensures all pieces cook evenly and are tender throughout. In a medium bowl, place the cut chicken pieces and season them generously with 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, and 1 tablespoon of sweet paprika powder. Toss everything together vigorously until each piece of chicken is well coated with the spices. This initial seasoning and paprika coating is not just for flavor; it lays the profound foundation for a deeply flavored “Paprika Haehnchen Pfanne Mit Reis” from the very first bite. Set the seasoned chicken aside while you prepare the other ingredients.
Chop the Onion and Mince Garlic: Next, take your large yellow onion, peel it, and finely chop it. A fine chop is preferred for this dish as it ensures the onion softens and melts into the sauce, providing a foundational sweetness and aromatic depth without leaving large, chunky pieces. This contributes to the smooth, rich consistency of the sauce. Following the onion, peel your 4-5 cloves of garlic. You can either use a garlic press for quick mincing or finely chop them with a sharp knife. Having these key aromatics prepped and ready will make the subsequent cooking steps flow smoothly and efficiently.
Cut the Bell Peppers: Thoroughly wash your selection of bell peppers. Carefully core them, removing all seeds and the pale white membranes inside, which can sometimes impart a slightly bitter taste. Once cleaned, cut the bell peppers into uniform, roughly 1-inch pieces. I personally love using a mix of red, yellow, and orange bell peppers for a visually stunning and vibrant dish, and sometimes I even include a bit of green for a slightly different flavor profile and added color contrast. The varied colors truly make this “Paprika Haehnchen Pfanne Mit Reis” a feast for the eyes as well as the palate.
Rinse the Rice: Place your 250 grams (about 1 ¼ cups) of long-grain white rice (such as basmati or jasmine) in a fine-mesh sieve. Rinse it under cold running water, agitating the grains gently with your fingers, until the water running off the bottom of the sieve is completely clear. This crucial step removes excess surface starch, which is vital for preventing the rice from becoming overly sticky or gummy when it’s cooked directly in the skillet with the other ingredients. Once rinsed, allow it to drain exceptionally well and set it aside.
Measure Out Liquids and Spices: To ensure a seamless cooking process, have all your liquids and dry spices pre-measured and ready to go. This means having your 750 ml (3 cups) of chicken broth close at hand, the can of diced tomatoes opened and ready, and your sweet paprika powder, smoked paprika powder, optional hot paprika powder, and dried marjoram or oregano all measured out into small bowls or ramekins. This organized approach, often referred to as ‘mise en place,’ ensures a stress-free and truly enjoyable cooking experience, allowing you to focus on the technique rather than scrambling for ingredients.

Das Hähnchen Anbraten und die Aromen Entwickeln

Heat the Oil: Place a large, heavy-bottomed skillet or a Dutch oven (one that is large enough to comfortably hold all ingredients and, importantly, has a tight-fitting lid) over medium-high heat. Add the 2 tablespoons of olive oil to the pan. Allow the oil to heat up thoroughly until it shimmers slightly and appears to move fluidly, but is not yet smoking. Using a good quality olive oil here will add another layer of subtle, fruity flavor to our “Paprika Haehnchen Pfanne Mit Reis.”
Sear the Chicken: Carefully add the seasoned chicken pieces to the hot skillet, arranging them in a single layer. It is critically important not to overcrowd the pan at this stage. If you put too many pieces in at once, the temperature of the pan will drop dramatically, causing the chicken to steam rather than sear, which prevents the development of that desirable golden-brown crust. If necessary, work in two or even three batches to ensure proper searing. Let the chicken cook undisturbed for 3-4 minutes per side, until each piece develops a deeply golden-brown crust and looks beautifully caramelized. This searing step is incredibly important for flavor development: it locks in the chicken’s juices and creates rich, complex savory notes through the Maillard reaction, which will infuse into the entire “Paprika Haehnchen Pfanne Mit Reis.” The exterior will be slightly crisp, and the aroma filling your kitchen will already be utterly mouthwatering.
Remove Chicken: Once all the chicken pieces are nicely browned on all sides, use tongs or a slotted spoon to transfer them to a clean plate. Set this plate aside. Don’t worry if the chicken isn’t cooked through at this point; it will finish cooking gently later in the flavorful sauce. It’s vital to leave any flavorful browned bits, known as ‘fond,’ in the skillet – these bits are pure, concentrated flavor gold that will form the backbone of our delicious sauce.

Die Basis der Paprika Hähnchen Pfanne: Zwiebeln, Knoblauch und Gewürze

Sauté the Onions: Reduce the heat to medium. Add the finely chopped onion to the same skillet, stirring them into the remaining oil and pan drippings. If the pan seems too dry at this point, you can add a tiny splash more olive oil. Sauté the onions, stirring them occasionally to ensure even cooking, for 5-7 minutes. They should become beautifully translucent and noticeably softened, starting to turn a light golden-brown color around the edges. At this stage, they will be fragrant and sweet. Make sure to scrape up any browned bits (fond) from the bottom of the pan with your spoon as you stir; these will dissolve into the onions and add incredible depth and umami to your “Paprika Haehnchen Pfanne Mit Reis.”
Add Garlic and Paprika Powders: Once the onions are soft and aromatic, add the minced garlic to the skillet. Stir and cook for just 30-60 seconds until the garlic becomes wonderfully fragrant. It’s crucial to be vigilant here and avoid burning the garlic, as burnt garlic can impart a very bitter, unpleasant taste to the entire dish. Immediately after the garlic becomes fragrant, stir in the 2 tablespoons of sweet paprika powder, 1 tablespoon of smoked paprika powder, and the optional ½ – 1 teaspoon of hot paprika powder, along with ½ teaspoon of dried marjoram or oregano. Continue to cook the spices for another 1-2 minutes, stirring constantly. This step is absolutely crucial: heating the paprika powder and other spices in the hot oil helps to “bloom” them, releasing their full aromatic potential and deepening their vibrant color, which is utterly essential for both the vibrant flavor and the characteristic appearance of a proper “Paprika Haehnchen Pfanne Mit Reis.” The incredible aroma filling your kitchen at this point will be truly intoxicating. If the spices seem to be sticking or burning at all, quickly add a tablespoon or two of chicken broth or water to deglaze the pan slightly and prevent scorching.

Gemüse und Flüssigkeiten Hinzufügen

Introduce the Bell Peppers: Add your colorful, cut bell peppers to the skillet, joining the beautifully bloomed spices and softened onions. Stir everything well to combine, ensuring the bell peppers are coated in all the aromatic goodness. Sauté the bell peppers for about 3-5 minutes, allowing them to soften slightly and absorb some of the wonderful flavors already present in the skillet. At this stage, you want them to retain a little bit of their crispness and bite, so be careful not to overcook them; they will continue to soften as the dish simmers.
Stir in Diced Tomatoes and Chicken Broth: Pour in the entire can of undrained diced tomatoes. Use your spoon to gently break up any larger tomato pieces in the pan. Next, pour in the 750 ml (3 cups) of chicken broth. Stir everything together thoroughly, making sure to scrape up any remaining browned bits from the bottom of the pan. These bits are packed with flavor and should be incorporated into the liquid. Bring the entire mixture to a gentle, steady simmer.
Return Chicken to the Skillet: Carefully place the previously seared chicken pieces back into the simmering sauce. Stir gently to ensure they are nestled comfortably into the liquid and well coated by the sauce. The chicken will continue to cook and absorb the delicious, rich flavors of the paprika-infused sauce, becoming incredibly tender, juicy, and flavorful as it finishes cooking in your “Paprika Haehnchen Pfanne Mit Reis.”

Das Reis und Hähnchen Garen lassen

Add the Rinsed Rice: Evenly sprinkle the well-drained, thoroughly rinsed long-grain white rice over the chicken and vegetables in the skillet. Gently stir the rice into the liquid, ensuring that it is completely submerged beneath the surface. It’s important not to stir too vigorously once the rice is in, as this can release too much starch and potentially lead to a gummy texture. Just make sure the rice is evenly distributed and submerged in the flavorful liquid. This is the beauty of a one-pan “Paprika Haehnchen Pfanne Mit Reis” – the rice cooks directly in the sauce, absorbing every ounce of flavor.
Simmer and Cook: Bring the mixture back to a very gentle simmer. Once it’s gently bubbling, reduce the heat to low, ensuring it maintains a barely perceptible simmer, and cover the skillet tightly with a lid. It is absolutely crucial that the lid is tight-fitting as it traps the steam, which is what cooks the rice perfectly. Let the “Paprika Haehnchen Pfanne Mit Reis” cook undisturbed for 18-22 minutes. During this time, the rice will steadily absorb the flavorful broth, swelling and softening, and the chicken will become incredibly tender. It is vital to avoid lifting the lid too often during this period, as each time you do, precious steam escapes, which can significantly lengthen the cooking time for the rice or result in unevenly cooked grains.
Check for Doneness and Absorption: After the initial 18-22 minutes, very gently and quickly lift the lid (just for a quick peek!). Check if the rice is tender to the bite and if most, if not all, of the liquid has been absorbed. If the rice is still a bit firm or there’s too much visible liquid, simply recover the pan and continue cooking for another 5-10 minutes, checking periodically every few minutes. If you find that the liquid has evaporated too quickly but the rice isn’t quite done, you can add a small splash (about ¼ cup) of additional hot broth or even hot water, quickly re-cover the pan, and continue cooking until the rice reaches your desired tenderness. You are aiming for perfectly cooked, fluffy rice, with every single grain infused with the wonderful, complex flavors of our “Paprika Haehnchen Pfanne Mit Reis.”

Die Letzten Schritte und das Servieren der Paprika Hähnchen Pfanne Mit Reis

Rest the Dish: Once the rice is tender, fluffy, and all the liquid has been absorbed, remove the entire skillet from the heat. Crucially, keep the lid on and let the “Paprika Haehnchen Pfanne Mit Reis” rest undisturbed for 5-10 minutes. This resting period is a small but incredibly impactful step: it allows the steam within the pan to redistribute evenly, resulting in much fluffier and more tender rice. Furthermore, it gives all the magnificent flavors a chance to fully meld and deepen, making for a truly harmonious dish. It’s a moment of anticipation that is well worth the wait.
Fluff and Season: After the resting period, carefully remove the lid. You’ll be greeted by a vibrant, aromatic feast! Use a fork to gently fluff the rice and chicken mixture, carefully breaking up any clumps that may have formed during cooking and thoroughly incorporating all the delicious ingredients. This step also helps to release any remaining steam. Now, take a taste of the dish. This is your chance to adjust the seasoning as needed. You might find it benefits from a little more salt, a generous grind of freshly ground black pepper, or perhaps even a tiny pinch more paprika if you feel it needs an extra boost of that signature flavor. This is your opportunity to customize the flavor profile to your exact personal liking, ensuring every spoonful of your “Paprika Haehnchen Pfanne Mit Reis” is perfect.
Garnish and Serve: Ladle generous portions of your warm and incredibly comforting “Paprika Haehnchen Pfanne Mit Reis” into individual bowls or plates. The sight alone is enough to make mouths water! To add a burst of fresh flavor and a beautiful visual contrast, sprinkle generously with freshly chopped parsley. The vibrant green against the rich orange-red of the sauce is absolutely stunning. For an authentic Central European touch and an incredibly delicious creamy element, serve each portion with a generous dollop of cool sour cream or crème fraîche. The creamy, slightly tangy dairy provides a fantastic, cooling contrast to the rich, savory, and warmly spiced paprika sauce, elevating the dish to another level of deliciousness. This “Paprika Haehnchen Pfanne Mit Reis” is a complete, satisfying meal in one pan, making it perfect for a cozy family dinner, an easy weeknight meal, or a delightful gathering with friends. Enjoy every flavorful bite!

Conclusion:

And there you have it, my friends! We’ve reached the delicious conclusion of our journey with this incredible recipe. I genuinely believe that this particular Paprika Haehnchen Pfanne Mit Reis is not just another meal; it’s an experience, a heartwarming embrace in a bowl, and frankly, a game-changer for your weekly dinner rotation. Why is it a must-try? Because it masterfully combines the rich, smoky depth of paprika with tender, juicy chicken and perfectly cooked rice, all in one harmonious skillet. It’s the kind of dish that smells amazing while it’s cooking, making your entire home feel cozy and inviting. The flavors meld together beautifully, creating a symphony for your taste buds that is both comforting and exciting. It’s robust enough for a satisfying dinner, yet simple enough not to overwhelm you on a busy weeknight.

What I adore most about this recipe is its sheer versatility and forgiving nature. While the core “Paprika Haehnchen Pfanne Mit Reis” offers a complete and balanced meal on its own, I’m a big proponent of making a recipe truly your own. For serving suggestions, consider a simple, crisp green salad with a light vinaigrette to cut through the richness and add a refreshing contrast. A sprinkle of fresh, chopped parsley or chives just before serving not only adds a vibrant pop of color but also a fresh herbaceous note that elevates the entire dish. If you’re looking to make it even heartier, a side of crusty bread is perfect for soaking up any leftover delicious sauce. Imagine dipping a piece of artisanal sourdough into that flavorful goodness – pure bliss!

Now, let’s talk about variations, because the sky’s the limit when it comes to customizing this delightful creation. If you prefer a bit more heat, a pinch of cayenne pepper or hot paprika can be added along with the sweet paprika. For those who love a creamy finish, a spoonful of sour cream or crème fraîche stirred in right at the end, off the heat, will add a wonderful velvety texture and a touch of tanginess that complements the paprika beautifully. Don’t be afraid to play with your vegetables! While bell peppers are a classic choice, feel free to toss in some sliced zucchini, mushrooms, or even a handful of frozen peas towards the end of cooking for an extra burst of color and nutrition. You could also experiment with different types of rice; brown rice would lend a nuttier flavor and chewier texture, while basmati or jasmine rice would add a fragrant touch. If you’re feeling adventurous with your protein, chicken thighs offer a richer flavor and stay incredibly moist, or you could even combine chicken with some smoked sausage for an even more robust meal.

Ultimately, I can’t emphasize enough how much I encourage you to whip up this Paprika Haehnchen Pfanne Mit Reis in your own kitchen. It’s more than just a recipe; it’s an invitation to create, to savor, and to share. Whether you’re cooking for yourself, your family, or a group of friends, this dish is guaranteed to impress with its irresistible flavors and comforting appeal. Please, don’t just take my word for it. Give it a try, experience the magic, and then come back here to tell me all about your culinary adventure! I absolutely love hearing about your experiences, your tweaks, and your triumphs in the kitchen. Sharing your feedback, photos, or even your own unique variations truly enriches our cooking community. So go ahead, gather your ingredients, fire up that stove, and get ready to fall in love with your new favorite one-pan wonder!