Paprika Chicken and Rice Bake
A comforting one-pan dish featuring chicken thighs, Jasmine rice, and smoked paprika, perfect for any night of the week.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave or oven until heated through. For a healthier dish, remove the chicken skin and adjust the smoked paprika to your taste. Let the chicken rest for a few minutes after baking for better flavor. For a variation, add vegetables like bell peppers, zucchini, or peas to the rice during the baking process.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 1g
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