Paprika Chicken & Rice Bake
Paprika Chicken & Rice Bake
This one-pot chicken and rice dish is perfect for busy nights. Juicy chicken thighs are seasoned and browned before baking with garlic, onions, and rice in a flavorful broth. It’s easy, quick, and absolutely delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs | 5 pieces |
| Salt | 1 tsp + to taste |
| Black pepper | 1 tsp + to taste |
| Paprika | 1 tsp |
| Dried parsley | 1 tsp |
| Olive oil | 1 tbsp |
| Garlic, minced | 1 tbsp |
| Red onion, diced | ½ cup (75 g) |
| Long grain rice | 1 cup (200 g) |
| Chicken broth | 1½ cups (360 mL) |
About Ingredients
- Chicken thighs: Dark meat that stays juicy and flavorful during baking.
- Paprika: Adds mild heat and rich color to the chicken.
- Red onion: Sweet and savory base for the rice flavor.
- Chicken broth: Infuses the rice with deep savory taste.
- Garlic: Boosts the aroma and enhances the taste.
How To Make Easy Step By Step
- Preheat oven to 400°F (200°C).
- Season chicken with salt, pepper, paprika, and parsley.
- Heat oil in an oven-proof pot over high heat. Place chicken skin-side down and sear for 5–6 minutes until golden. Flip and cook for another 5–6 minutes. Remove chicken.
- Add garlic and onion to the pot and cook until soft.
- Stir in rice and chicken broth. Season with salt and pepper and bring to a boil.
- Place chicken thighs back on top, skin-side up. Cover with lid.
- Bake for 35–40 minutes, until rice is tender.
- Optional: For crispy skin, broil chicken thighs for 2–3 minutes after baking.
Nutrition Information (Estimated per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 30g
- Fat: 22g
- Sodium: 600mg
- Fiber: 1g
Cooking Tips
- Use skin-on chicken thighs for extra flavor and crispiness.
- Add chopped bell peppers or peas for extra veggies.
- Let the dish rest for 5 minutes after baking for better texture.
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