One-Pan Pepper Tomato Chicken and Rice
Posted on: March 30, 2025. Updated on: March 30, 2025.
by Carolina Gelen
Table of Contents
One-Pan Pepper Tomato Chicken and Rice
This one pan weeknight meal brings bursting cherry tomatoes, melting red bell peppers and a fresh sprinkle of mint leaves to the classic chicken and rice combo. Cooking everything in one pan will leave you with a mess-free kitchen with no compromise on flavor.
Looking for other dinner ideas? Try:
One-Pan Pepper Tomato Chicken and Rice
Servings: 4 to 6
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Ingredients
- 4 to 6 chicken thighs
- 4 tablespoons extra-virgin olive oil
- Salt and black pepper
- 1 large shallot, thinly sliced
- 6 garlic cloves, crushed and peeled
- 1 red bell pepper, sliced
- 10 oz cherry tomatoes
- 1 1/2 cups basmati rice
- 1 tablespoon paprika
- 1/2 tablespoon ground turmeric
- 3 cups water
- 1 tablespoon chicken bouillon concentrate or 1 chicken bouillon cube
- 1 handful fresh mint leaves
- 1/2 lemon
Instructions
- Heat the oven to 425°F (215°C).
- Pat dry the chicken using a paper towel and place in a medium bowl. Coat the chicken in 2 tablespoons of olive oil. Season with a generous pinch of salt and pepper.
- Make the pepper tomato chicken and rice: In a 12-inch skillet, heat 2 tablespoons of oil. Sear the chicken, skin side down, for 6 to 8 minutes over medium heat, until golden and crispy. Transfer the partially cooked chicken to a plate.
- To the skillet, add shallots, garlic, peppers, cherry tomatoes and cook over medium-high, stirring frequently, for 3 minutes.
- Add the rice, paprika, turmeric, and toss to coat in oil. Toast for 2 minutes. Add the water, chicken bouillon, a generous pinch of salt and stir. Bring the liquid to a boil. Transfer the chicken, skin side up, to the skillet. Tightly wrap the skillet with aluminum foil and cover with a lid.
- Bake for 25 minutes, until the liquid is absorbed. Remove from the oven and let the skillet chill, covered, for 5 minutes. Carefully remove the lid and aluminum foil.
- Top with mint leaves and a drizzle of lemon juice. Serve right away.
