why make this recipe
Paprika Chicken and Rice Bake is a great dish for any night of the week. It’s easy to prepare, uses simple ingredients, and brings a comforting flavor that everyone will love. The smoked paprika adds a unique taste, while the chicken and rice cook together perfectly, making a one-pan meal that saves on cleanup. If you’re looking for a tasty and satisfying dinner, this recipe fits the bill.
how to make Paprika Chicken and Rice Bake
Ingredients:
- 5-6 large bone-in chicken thighs (skin removed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3-4 teaspoons smoked paprika
- 1 tablespoon olive oil
- 1/2 cup red onion (diced)
- 2 tablespoons garlic (minced)
- 1 1/2 cups Jasmine rice
- 2 cups low sodium chicken broth
- Fresh parsley for garnish
Directions:
- Preheat the oven to 400 degrees.
- Remove the skin from the chicken thighs and pat them dry. Season the chicken with paprika, salt, and pepper.
- Heat an oven-safe skillet on medium-high. Add olive oil, then place the chicken thighs in the hot oil. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes. Remove the chicken to a plate.
- Remove all but 1 tablespoon of the chicken fat from the skillet. Add the diced onions and minced garlic to the skillet, cooking for 1-2 minutes until fragrant.
- Pour in the Jasmine rice and chicken broth, then bring the mixture to a boil. Add the chicken back into the skillet.
- Cover the skillet and bake for 35 minutes.
- Once done, fluff the rice with a fork. You may add more salt and pepper to taste and garnish with chopped fresh parsley.
how to serve Paprika Chicken and Rice Bake
You can serve Paprika Chicken and Rice Bake directly from the skillet. It’s great to enjoy with a fresh side salad or steamed vegetables. The vibrant colors and flavors of the dish make it appealing on a dinner table.
how to store Paprika Chicken and Rice Bake
Store any leftovers in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. To reheat, place it in the microwave or oven until heated through.
tips to make Paprika Chicken and Rice Bake
- Make sure to remove the skin from the chicken for a healthier dish.
- You can adjust the amount of smoked paprika to fit your taste.
- Let the chicken rest for a few minutes after baking for better flavor.
variation
For a different twist, you can add vegetables like bell peppers, zucchini, or peas to the rice during the baking process. These add color and nutrition to the dish.
FAQs
1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs will work well too. Just reduce the cooking time slightly, as they cook faster.
2. Can I substitute the Jasmine rice?
Definitely! You can use any long-grain rice you prefer, but cooking times may vary.
3. Is this recipe spicy?
No, it’s not spicy. The smoked paprika gives a rich flavor without heat. If you like it spicy, you can add a pinch of cayenne pepper to the seasoning.
Paprika Chicken and Rice Bake
Ingredients
Main Ingredients
- 5-6 pieces large bone-in chicken thighs (skin removed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3-4 teaspoons smoked paprika Adjust to taste
- 1 tablespoon olive oil
- 1/2 cup red onion (diced)
- 2 tablespoons garlic (minced)
- 1 1/2 cups Jasmine rice
- 2 cups low sodium chicken broth
- for garnish Fresh parsley
Instructions
Preparation and Cooking
- Preheat the oven to 400 degrees.
- Remove the skin from the chicken thighs and pat them dry. Season the chicken with paprika, salt, and pepper.
- Heat an oven-safe skillet on medium-high. Add olive oil, then place the chicken thighs in the hot oil. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes. Remove the chicken to a plate.
- Remove all but 1 tablespoon of the chicken fat from the skillet. Add the diced onions and minced garlic to the skillet, cooking for 1-2 minutes until fragrant.
- Pour in the Jasmine rice and chicken broth, then bring the mixture to a boil. Add the chicken back into the skillet.
- Cover the skillet and bake for 35 minutes.
- Once done, fluff the rice with a fork. You may add more salt and pepper to taste and garnish with chopped fresh parsley.