Paprika Chicken and Rice Bake

Why You’ll Love This Recipe

This Paprika Chicken and Rice Bake is the ultimate one-pot dish that’s both easy and packed with flavor. The tender, juicy chicken thighs are perfectly seasoned with smoky paprika and baked on a bed of aromatic jasmine rice, creating a comforting, satisfying meal. The best part? It’s all made in one skillet, making cleanup a breeze. With the delicious combination of spices and the rich flavors of chicken and rice, this dish is perfect for busy weeknights or any occasion where you need a quick, flavorful dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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:

1. Preheat your oven to 400°F (200°C).

Prepare the Chicken:

1. Remove the skin from the chicken thighs and pat them dry with paper towels.

2. Season the chicken with smoked paprika, salt, and black pepper.

Sear the Chicken:

1. Heat an oven-safe skillet over medium-high heat.

2. Add 1 tablespoon of olive oil and place the seasoned chicken thighs in the skillet.

3. Sear the chicken for 3-4 minutes per side until golden brown.

4. Remove the chicken from the skillet and set it aside on a plate.

Cook the Onion and Garlic:

1. Remove all but 1 tablespoon of chicken fat from the skillet.

2. Add the diced red onion and minced garlic to the skillet and cook for 1-2 minutes, until fragrant.

Prepare the Rice:

1. Pour in the jasmine rice and chicken broth. Stir to combine and bring to a boil.

Bake:

1. Place the seared chicken thighs back into the skillet on top of the rice.

2. Cover the skillet with a lid and bake in the preheated oven for 35 minutes.

Finish and Serve:

1. After baking, fluff the rice with a fork.

2. Add more salt and pepper to taste, and garnish with chopped fresh parsley before serving.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Servings: 6

• Calories: 380 per serving

Variations

• Add vegetables: Add peas, carrots, or bell peppers to the rice for extra nutrition and color.

• Use chicken breasts: If you prefer white meat, you can substitute chicken breasts for thighs, though they may need less cooking time.

• Spicy version: Add a pinch of cayenne pepper or red pepper flakes to the rice for a little extra heat.

• Rice alternatives: You can use other types of rice, such as basmati or brown rice, but cooking times may vary.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop with a splash of broth to keep the rice moist.

FAQs

1. Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will work well, and they may cook a bit faster, so be sure to check for doneness after 25-30 minutes.

2. Can I make this recipe ahead of time?

You can prepare the chicken and rice up to the point of baking, then cover and refrigerate until ready to bake. Just add an extra 5-10 minutes to the cooking time if it’s cold from the fridge.

3. What other herbs can I use in this dish?

You can experiment with herbs like thyme, rosemary, or oregano for a different flavor profile.

4. Can I use regular rice instead of Jasmine rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati rice. Just be sure to adjust the cooking time as needed.

5. How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.

6. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great alternative if you prefer a vegetarian option.

7. Can I make this recipe in a slow cooker?

Yes, you can cook the chicken and rice in a slow cooker on low for about 4 hours. Sear the chicken first for best flavor, and then add it to the slow cooker with the rice and broth.

8. Can I make this recipe with skin-on chicken?

Yes, you can use skin-on chicken thighs if you prefer. Just be sure to adjust the cooking time as the skin will take a bit longer to crisp up.

9. What can I serve with this dish?

This dish pairs perfectly with a simple salad, roasted vegetables, or steamed broccoli for a complete meal.

10. Can I freeze this dish?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.

Conclusion

This Paprika Chicken and Rice Bake is the perfect one-pan dinner that’s quick, flavorful, and filling. The smoky paprika and tender chicken thighs, combined with aromatic rice, create a delicious meal that’s ideal for busy weeknights or family gatherings. With minimal prep and easy cleanup, this recipe is sure to become a go-to favorite!

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