99% would make again
Paprika Chicken & Rice Bake
featured in 10 Rice Recipes Perfect For Dinner
Tasty Team
Ingredients
for 5 servings
- 5 chicken thighs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- ½ cup red onion (75 g), diced
- 1 cup long grain rice (200 g)
- 1 ½ cups chicken broth (360 mL)
- salt, to taste
- pepper, to taste
Nutrition Info
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- Calories 407
- Fat 10g
- Carbs 36g
- Fiber 0g
- Sugar 1g
- Protein 39g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
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Let’s quarantine cook!
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