Paprika Chicken and Pepper Stir-Fry with Rice
Golden seared chicken and sweet peppers tossed in a smoky paprika glaze, piled over fluffy rice. A high-protein one-pan dinner that comes together fast.
- Total
- 45 min
- Prep 15 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the 150 g riz under cold running water until the water runs clear, then drain well. This removes surface starch so the grains stay separate.
~3 min
Rinsing removes surface starch so the grains stay separate instead of turning gluey.
-
Bring 300 ml water to a boil in a medium saucepan. Add the riz and 0.5 tsp salt, stir once, cover, and reduce to the lowest simmer. Cook until the water is absorbed and the grains are tender, about 15 minutes.
~15 min
Covering traps steam and a low simmer keeps the rice from boiling hard and breaking apart.
-
While step 2 cooks
While the rice cooks, cut the blancs de poulet into 2 cm pieces and pat them dry. Toss with 1 tsp paprika, 0.25 tsp salt, and 0.25 tsp black pepper. Slice the poivrons into 1 cm strips and the oignon into thin half-moons.
~8 min
Drying the chicken lets it brown instead of steam, and pre-salting seasons the meat before cooking.
-
Heat 1 tbsp olive oil in a large non-stick pan over high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3 minutes, then stir and cook 2 more minutes until browned and just cooked through. Transfer to a plate.
~3 min
A single layer over high heat drives off moisture fast so the chicken browns through Maillard browning.
Pat the chicken completely dry before searing: surface moisture steams the meat instead of browning it, and the browned crust is where the flavor comes from.
Searing Pat the chicken dry and leave it undisturbed in a hot pan for a full 3 minutes. If it sticks or looks grey, the pan was not hot enough or the meat was still wet.
-
Add the remaining 1 tbsp olive oil to the pan. Add the oignon and poivrons and stir-fry over high heat for 4 minutes until softened with charred edges. Add the remaining 1 tsp paprika and stir for 30 seconds until fragrant.
~4 min
Blooming paprika in hot oil for 30 seconds releases its fat-soluble flavor compounds without scorching.
Add the paprika off the heat for just 30 seconds. Paprika scorches and turns bitter within a minute on high heat, so pull the pan back if it starts to darken.
Stir-frying Keep the heat high and keep the vegetables moving so they soften and char rather than steam. Crowding the pan drops the temperature and makes them soggy.
-
Return the chicken and any resting juices to the pan. Add 2 tbsp water, toss everything together for 1 minute until the sauce turns glossy and coats the chicken. Season with the remaining 0.25 tsp salt and 0.25 tsp black pepper.
~1 min
The splash of water deglazes the pan, lifting browned bits into a glossy sauce that coats the chicken.
-
Fluff the rice with a fork and let it stand covered for 5 minutes. Divide between two bowls, spoon the chicken and peppers over the top, and serve.
~5 min