Serbian Chicken & Rice – Easy One Pot Healthy Dinner

This Serbian-style Chicken Rice, known as Reisfleisch, is a flavorful, satisfying, and healthy one-pot meal made with tender chicken, rice, bell peppers, tomatoes, and aromatic spices. Traditionally popular in the Balkans and Central Europe, this modern version keeps the authentic, rustic flavor while being light, low-calorie, and easy to prepare—perfect for weeknights, meal prep, or anyone eating clean.

Think of it as a comforting cross between chicken pilaf and tomato rice, packed with vegetables and simmered to perfection in one pot. It’s fuss-free, family-friendly, and full of warm paprika-spiced goodness.

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Why You’ll Love This Serbian Reis Fleisch

• One pot = fewer dishes

• Naturally low in fat and calories

• Full of protein and complex carbs

• Easy to adapt for dietary needs

• Rich in Balkan-inspired flavor

• Meal-prep and freezer-friendly

It’s the kind of dish that tastes like it took all day to cook—but it’s ready in about 35 minutes.

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Ingredients Overview: What You’ll Need

Chicken

Use boneless, skinless chicken breast or thighs, cut into bite-sized pieces. Chicken breast is lean and cooks quickly, but thighs offer juicier results.

Rice

• Long-grain white rice is classic and cooks evenly.

• Brown rice is a fiber-rich alternative (requires more liquid and longer cook time).

• Cauliflower rice for a low-carb version—just stir it in at the end.

Bell Peppers

Use red and yellow bell peppers for sweetness and color. Green pepper can be added for a more traditional, slightly bitter edge.

Onion & Garlic

These aromatics form the base of flavor. Finely diced and sautéed until fragrant.

Crushed or Diced Tomatoes

Provides the rich tomato base—opt for a no sugar added canned variety for a healthier choice.

Tomato Paste

Intensifies the tomato flavor and helps thicken the sauce.

Paprika

A must for authentic flavor:

• Sweet paprika is mild and slightly smoky.

• Hot paprika (optional) for heat.

• Smoked paprika gives it a Balkan barbecue twist.

Broth

Use low-sodium chicken or vegetable broth to cook the rice and add depth. Water works in a pinch but reduces flavor.

Herbs & Seasoning

• Salt, pepper

• Bay leaf for depth

• Optional: thyme, marjoram, or parsley

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Step-by-Step Instructions

1. Prep the Chicken

• Dice 1 lb (500 g) boneless chicken breast or thighs.

• Season with salt, pepper, and 1 tsp sweet paprika.

2. Sauté Aromatics

• Heat 1 tbsp olive oil in a deep skillet or pot over medium heat.

• Add 1 diced onion and cook 2–3 minutes.

• Add 2 minced garlic cloves and sauté 1 minute more.

• Add 1 diced red bell pepper and 1 diced yellow bell pepper. Sauté until slightly softened.

3. Brown the Chicken

• Add the seasoned chicken and sauté 5–6 minutes until lightly browned on all sides.

4. Add Tomatoes and Spices

• Stir in 1 tbsp tomato paste and cook for 1 minute to caramelize slightly.

• Add 1 can (14 oz / 400 g) crushed or diced tomatoes.

• Stir in:

  • 1 bay leaf

  • 1 tsp paprika

  • Optional: ¼ tsp chili flakes or smoked paprika

5. Add Rice and Broth

• Stir in 1 cup uncooked long-grain rice.

• Add 2 to 2½ cups broth (start with 2, add more if needed).

• Bring to a gentle boil.

6. Simmer

• Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and most liquid is absorbed.

• Stir once or twice during cooking and add broth if needed.

7. Rest and Serve

• Let the pot sit, covered, off heat for 5 minutes.

• Remove bay leaf, fluff with a fork, and garnish with chopped parsley or fresh herbs.

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Tips, Variations & Substitutions

Pro Tips

• Use a heavy-bottomed pot to prevent scorching.

• Don’t stir constantly—this isn’t risotto. Stir once or twice gently.

• Adjust liquid as needed depending on your rice and tomatoes.

Variations

• Vegetarian: Omit chicken and add chickpeas or sautéed mushrooms.

• Low Carb: Use cauliflower rice and stir it in during the last 5 minutes.

• Spicy: Use hot paprika or add chili flakes to taste.

• Balkan-Style: Add a few olives or a splash of white wine for richness.

Substitutions

• No tomatoes? Use roasted red pepper purée.

• No broth? Use water plus 1 bouillon cube.

• No bell pepper? Use zucchini, carrots, or frozen peas.

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Serving Ideas & Occasions

Weeknight Dinner

Serve as-is for a one-pot meal that’s hearty and satisfying without being heavy.

Meal Prep

Portion into airtight containers and store in the fridge for up to 4 days. Reheats well in the microwave or stovetop.

Dinner for Guests

Top with a crumble of feta or serve with a dollop of Greek yogurt for a Mediterranean flair.

With Sides

• Cucumber or tomato salad

• Steamed green beans

• Crusty whole wheat bread or pita

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Nutrition & Health Benefits

This dish is:

• Low in fat (especially with chicken breast)

• High in lean protein

• Rich in vitamin C from bell peppers

• Loaded with fiber and antioxidants

• Naturally gluten-free and easy to make dairy-free

Per Serving (approx. 1/4 of recipe):

• Calories: 420–450

• Protein: 35–40 g

• Carbohydrates: 35–40 g

• Fat: 12–14 g

• Fiber: 5–6 g

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FAQ: Serbian Chicken Rice (Reisfleisch)

1. Can I use pre-cooked or leftover rice?

Yes, but reduce broth to ½ cup and stir in rice at the end, cooking uncovered for 5–10 minutes until warmed through.

2. Can I freeze this dish?

Absolutely. Let it cool completely, then portion into freezer-safe containers. Thaw overnight and reheat on the stove or microwave with a splash of broth.

3. What kind of paprika should I use?

Sweet paprika is traditional. For added depth, use a mix of sweet and smoked. Avoid using only hot paprika unless you prefer it spicy.

4. Is this dish gluten-free?

Yes! All the ingredients are naturally gluten-free—just double-check broth and spice blends.

5. Can I make this in an Instant Pot?

Yes. Use sauté mode for steps 1–3, then add everything and pressure cook for 6 minutes. Natural release for 10 minutes.

6. How do I avoid mushy rice?

Use long-grain rice and don’t overcook. Stir gently and allow the rice to steam off excess liquid after cooking.

7. What toppings go well with this?

Try:

• Fresh parsley

• A dollop of plain yogurt or sour cream

• Crumbled feta

• Lemon zest or juice

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