Paprika Chicken & Rice Bake
This Paprika Chicken & Rice Bake is a cozy one-pan dish that marries tender chicken thighs with flavorful rice infused with spices, making it a beloved family meal that’s both hearty and comforting.
Equipment
- oven-safe pot
Ingredients
- 5 pieces chicken thighs
- 1 tablespoon garlic minced
- 1 teaspoon paprika
- 1 teaspoon pepper plus extra if desired
- 1 tablespoon olive oil
- 1/2 cup red onion diced
- 1 teaspoon dried parsley
- 1 teaspoon salt plus more to taste
- 1 cup long grain rice
- 1 1/2 cups chicken broth
Instructions
- Preheat the oven to 400°F.
For Chicken Preparation:
- In a mixing bowl, generously season the chicken thighs with salt, pepper, paprika, and dried parsley.
- Heat olive oil in an oven-safe pot over high heat. Add the seasoned chicken thighs skin-side down, and sauté for approximately 5-6 minutes until they develop a crispy, golden brown surface. Flip the chicken and brown the opposite side for another 5-6 minutes, then take it out of the pot.
For Rice Mixture:
- Add the minced garlic and diced onions to the pot, cooking them until the onions become translucent.
- Stir in the long grain rice and chicken broth, seasoning with additional salt and pepper as preferred. Allow the mixture to reach a boil.
Final Steps:
- Carefully place the browned chicken thighs back into the pot, skin-side up, resting atop the rice. Bring the pot to a boil again before covering it with a lid.
- Transfer the pot to the oven and bake uncovered for about 35-40 minutes, or until the rice is fully cooked and tender.
- For added crunch, you can briefly broil the chicken for a couple of minutes after baking to achieve a crisp skin texture.
- Serve and enjoy your hearty Paprika Chicken & Rice Bake!