detour. My kitchen

Chicken · FIRST EDITION

Paprika chicken & pepper rice

Juicy chicken, sweet peppers and a smoky tomato sauce over plain rice.

30 minutes · Serves 2

Everyday

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration
Serving inspiration · stock photograph

If chicken and rice is your regular dinner, warm the paprika briefly in oil to bring out its aroma.

Here’s how.

  1. 1

    Put the rice on

    Cook rice following the packet. Meanwhile heat oil in a wide pan over medium-high heat.

  2. 2

    Brown the chicken

    Season chicken with salt. Brown for 5 minutes, turning, then add onion and pepper and cook for another 5 minutes.

  3. 3

    Bloom and simmer

    Stir in paprika for 20 seconds, then add tomatoes and a splash of water. Simmer for 10–12 minutes until the chicken reaches 74°C / 165°F in the centre.

  4. 4

    Serve the sauce

    Taste the sauce and loosen with a little water if needed. Divide rice between bowls and spoon the chicken and peppers over it.

Use an instant-read thermometer in the thickest pieces; browning alone does not tell you the chicken is cooked.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.