Paprika Chicken & Rice Bake
This one-pot chicken and rice dish is a lifesaver when you need to get food on the table easily and quickly. The dish starts with seasoned chicken thighs seared in a hot pan until golden and succulent. Garlic and onion are cooked in the flavorful pan drippings, then combined with rice, broth, and the browned chicken. Cover the pan and let the ingredients simmer together as the rice absorbs all the deep, savory flavors. If you're a fan of crispy skin, broil the chicken thighs to add a crunch to each bite. When the dish is done, walk the pan over to the table and remove the lid to a chorus of oohs and aahs.
Ingredient:
- 5 chicken thighs
- 1 teaspoon salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- 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)
Recipe Direction :
- 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.