My grandma’s paprika chicken and rice recipe is so easy and so delicious! It’s all made in one pot, so the rice gets unreal chicken and paprika flavor.
Here comes another delicious recipe full of classic, feel good flavors—my grandma’s paprika chicken and rice. I know this isn’t the only recipe I’ve posted were I rave about the amazingness of classic chicken flavor (see onion roasted chicken and roasted chicken thighs), and it probably won’t be the last. Because who can ever get enough of the pure bliss that is clean and simple, perfectly cooked chicken?! And to make this dish even better, rice is cooked in the same pot as the chicken so it absorbs all the amazingness. Amazing.
This recipe is printed in a family cookbook that my mom and I put together a few years ago. It’s called the Kuznitz Family Recipes (my mom’s maiden name), and it is full of all the family recipes that were either living in my grandma’s head, on various magazine and newspaper clippings in various places, or scribbled on napkin corners. And compiling the cookbook was a lot of fun! Most of the fun involved chasing my grandma around with measuring spoons and a pen and paper as she whipped up all our favorite family recipes that didn’t really have a recipe at all. They had a list of ingredients. And that’s it. No instructions or ingredient amounts. My grandma knows what to do because she watched her mother make it, who watched her mother make it. But a detail-oriented perfectionist like me (and even more so my mom), wants to know exactly what to do so it comes out just like when grandma makes it. I don’t want to accidentally add a whole can of tomato paste when it’s really supposed to be a tablespoon. Or like for this recipe—when do I add the rice and how much water?! That is a very pertinent detail that is key to perfectly cooked rice at the exact time of perfectly cooked chicken. Nobody wants burnt rice and raw chicken. Yuck.
So after many hours of writing down recipes, typing them up, and fine tuning the instructions, we now have a cookbook chalk full of our favorite family recipes. We use it all the time. My mom has a copy, my grandma has a copy, I have a copy, my sister, my aunt, my uncles, cousins. It’s perfect! Anytime I’m looking for ideas for what to make, I flip through the book and always find something that fits the occasion.
Several of my recipes on the site already have come from the cookbook (cheesy green chile egg casserole, chocolate almond clusters, and homemade applesauce), and I’m sure there are plenty more to come! Today I’m sharing our chicken and rice recipe. It’s simple, made in one pot (huge bonus!), and obviously tastes completely delicious as I’ve already slightly ranted about. It gets amazing flavor and color from lots of paprika, and the rice is just out of this world. It simmers away in part water and part chicken juices, which gives it such a succulent flavor. And the chicken stays so moist. But really it’s all about that delicious rice. Succ-u-lent. You’re going to totally love grandma’s chicken and rice. Enjoy!
- 1 tablespoon vegetable oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1 large cut-up chicken (with bones)
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 cups water (divided use)
- 1½ cups long-grain converted rice
- Heat oil in a 5 qt saucepan over medium-high heat. Fry the onion and garlic in oil until onions are soft and translucent, about 7-8 minutes.
- Season the chicken with salt, onion powder, garlic powder, and paprika. Put dark meat chicken in pot, skin side up. Add 1 cup of water to the pot. Turn down heat to medium-low. Cover and simmer for 1 hour.
- Add rice, white meat chicken, and 1 cup of water. Simmer until rice and white meat chicken are done, about 25 minutes. Enjoy!