Foods

Paprika Chicken and Rice Bake

- by Admin

Paprika Chicken and Rice Bake is a delicious one-pot meal with tender juicy chicken, loaded with great flavors. Only uses a few simple ingredients, and comes together in under 40 minutes.

Looking for a chicken dish that only uses a few simple ingredients, with so much flavor and minimal effort, this one is for you. Not only is it delicious but a perfect no-fuss weeknight meal like my Chicken Broccoli Rice Casserole and Baked Chicken and Gravy.

Why this recipe works

This easy paprika chicken recipe has tender chicken on a bed of flavorful rice with lots of smoky paprika. A one-pot dinner that doesn’t skimp on flavor and that the whole family will love like my Ground Beef and Rice Skillet.

Ingredients Needed for Paprika Chicken

All the ingredients needed for this recipe

  • Chicken: I prefer to use bone-in chicken thighs but boneless skinless chicken thighs will also work or even chicken legs.
  • Rice: Jasmine or Basmati rice
  • Paprika: I recommend smoked paprika, but regular paprika will work in a pinch.
  • Onion: I like to use red onion for this, but a white or yellow onion will also work.
  • Chicken broth: Low sodium to help reduce the salt.

How to Make Paprika Chicken

Raw chicken thighs on a cutting board then spices sprinkled on top.
  • Step 1: Place the chicken thighs skin side up on a cutting board and remove the skins.
  • Step 2: Season chicken thighs with paprika seasoning, salt, and pepper over the chicken coating both sides.
Chicken thigh placed in a hot skillet, cooked then flipped.
  • Step 3: Heat an oven-safe large skillet on medium-high heat and add the olive oil place the chicken thigh into the hot skillet and cook for 2-3 minutes.
  • Step 4: Flip the chicken and cook another couple minutes then remove to a plate.
Red onions cooked in a skillet then garlic added and white rice.
  • Step 5: Add the diced onions and cook until soft then add in the garlic.
  • Step 6: Add rice.
Chicken stock added into the skillet and chicken thighs placed back in.
  • Step 7: Add in the chicken stock and bring to a simmer.
  • Step 8: Place chicken thighs on top of the rice, cover, and bake! Remove from the oven fluff rice with a fork and garnish with fresh parsley.
Paprika chicken and rice in a skillet.

Recipe Tips for Paprika Chicken

  • Add frozen peas or corn on top of rice before baking for a complete meal.
  • Don’t lift the lid before it’s done cooking.
  • Store any leftovers of this paprika chicken recipe in an airtight container in the refrigerator for 3-4 days.
Paprika chicken and rice on a white plate with peas.

Paprika Chicken and Rice Bake

Paprika chicken and rice bake only uses a few simple ingredients. A delicious one pot meal the whole family will love.
Prep Time15minutes 
Cook Time40minutes 
Total Time55minutes 
Servings6
Calories380

Equipment

  • 1 Lodge Enameled Cast Iron Casserole

Ingredients

  • 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

Instructions

  • Preheat the oven to 400 degrees
  • Remove skin from chicken thighs and pat dry. Season with paprika, salt, and pepper.
  • Heat an oven-safe skillet on medium-high. Add olive oil and place chicken thighs in the hot oil. Cook 3-4 minutes then flip and cook another 3-4 minutes. Remove chicken to a plate.
  • Remove all but 1 tablespoon of the chicken fat. Add onions and garlic and cook 1-2 minutes or until fragrant.
  • Pour in the rice and chicken broth and bring to a boil. Add chicken back in.
  • Cover and bake for 35 minutes.
  • Fluff rice with a fork. Add more salt and pepper to taste and garnish with chopped fresh parsley.
Notes
Boneless chicken thighs or chicken breasts will cook much faster, Place them into the rice  20 minutes into the baking time.

No Oven Safe Skillet? if you don’t have an oven-proof pot or skillet. Sear the chicken as directed and cook the onions and garlic, add the rice and stock and scrape the flavorful bits off the bottom. Then transfer the rice to a baking dish and place the chicken on top. Cover tightly with aluminum foil and bake.

Nutrition

Serving: 6ServingsCalories: 380kcalCarbohydrates: 16gProtein: 34gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 15gCholesterol: 166mgSodium: 606mgFiber: 1gSugar: 1g
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