One Pot Crispy Chicken and Red Rice Recipe | Simple Home Edit

Ingredients

• 1.2 kg (2 lb 10 oz) bone-in chicken thigh cutlets, skin on (5–6 chicken thigh cutlets) (see note 1)
• 2 tbsp olive oil
• 1 tbsp dried herbs (oregano, thyme or Italian herb mix)
• 1 tbsp sweet paprika
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp freshly cracked black pepper
• ½ tsp sea salt flakes
• 1 onion, finely diced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste (concentrated puree)
• 1½ cups (300 g) white rice (jasmine or basmati)
• 3 cups (750 ml) chicken stock (see note 2 about gluten-free)
• Fresh coriander (cilantro) or flat-leaf (Italian) parsley, roughly chopped, to serve (optional)
• 3 Lebanese (short/Persian) cucumbers, finely sliced
• Juice of ½ lemon
• 3 tbsp sour cream