Why You’ll Love This Recipe
If you love bold flavours with minimal fuss, this Spicy One-Pan Chicken & Rice will become your new go-to. It’s all made in one pan for easy clean-up, packed with protein, and loaded with rich, smoky spices that make every bite taste like a cheat meal — but it’s actually a nourishing family dinner that hits the spot.
Great for:
- Families who love spice and bold flavours
- Busy weeknights
- Meal prepping
Favourite Tools & Ingredients
Cast iron skillet or sauté pan – perfect for crisping the chicken thighs
Good-quality white rice – I use long grain or basmati
Nando’s Perinaise (Spicy) – the ultimate creamy hot finish
Olive oil spray – for light, even coverage
Nutrition & Wellness Benefits
While it tastes indulgent, this dish is full of real food ingredients that support balanced energy:
- Chicken thighs provide juicy, iron-rich protein
- Peppers and onions are packed with antioxidants and fibre
- White rice, combined with protein and fat, supports steady blood sugar
- Spices like paprika and cumin offer anti-inflammatory benefits
Pair it with a green salad or some steamed veg for extra fibre and colour on your plate.
What You’ll Need
You only need one pan and these simple ingredients:
- Chicken thighs
- Onion
- Red pepper
- Garlic
- White rice
- Chicken stock
- Bold spices: paprika, cumin, Italian herbs, chilli powder
- Olive oil
- Fresh parsley & fresh chilli (for garnish)
- Nando’s Perinaise for serving
Ingredients
- 6 –8 skinless chicken thighs
- 1 red pepper chopped
- 1 white onion sliced
- 2 –3 garlic cloves minced
- 450 ml chicken stock
- 1¼ cups uncooked white rice long grain or basmati
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian herbs
- ½ tsp cumin
- ½ tsp chilli powder
- Salt & pepper to taste
- Fresh parsley & chopped chilli for garnish
- Optional: Nando’s Perinaise Spicy for topping
Instructions
- Marinate the chicken thighs with paprika, cumin, Italian herbs, chilli powder, salt and pepper. Let sit for 5–10 mins if you have time.
- Heat olive oil in a large non-stick or cast iron pan over medium-high heat.
- Sear the chicken thighs for about 4 minutes per side until golden. Remove and set aside.
- In the same pan, sauté onion, pepper, and garlic for about 5 minutes until softened.
- Stir in the uncooked rice, then pour in the chicken stock. Mix gently.
- Nestle the chicken thighs back into the pan on top of the rice. Cover with a lid.
- Reduce heat to low and simmer gently for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and rest for 5 mins. Garnish with fresh parsley, chopped chilli, and a drizzle of Nando’s Perinaise.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of water or in the microwave.
Nutrition
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