Paprika Chicken: The Ultimate Paprika Chicken With Rice Recipe
Introduction to Paprika Chicken
Paprika Chicken is a comforting and flavorful dish that brings warmth to any dinner table. This easy-to-make recipe combines tender chicken thighs with aromatic spices and fluffy Jasmine rice, creating a satisfying meal that your whole family will love. Whether you’re cooking for a special occasion or just a cozy night in, this dish is sure to impress.
A Personal Story Behind My Paprika Chicken Journey
Growing up, my family often gathered for Sunday dinners, and my mom would whip up her famous paprika chicken. The aroma would fill our home, and we would all eagerly await the meal. As I learned to cook, I wanted to recreate that special dish, and over the years, I’ve perfected this paprika chicken recipe that brings back those cherished memories.
What Makes This Paprika Chicken Recipe Special?
What sets this Paprika Chicken recipe apart is its simplicity and the depth of flavor that comes from the smoked paprika and the savory chicken broth. The combination of juicy chicken thighs and fluffy rice not only makes it delicious but also a complete meal. Plus, the recipe is flexible; feel free to add your favorite vegetables for extra nutrition and taste.
The Full Paprika Chicken Recipe
Ingredients
- 5-6 large bone-in chicken thighs, skin removed
- 1 tsp salt
- 1/2 tsp black pepper
- 3-4 tsp smoked paprika
- 1 tbsp olive oil
- 1/2 cup diced red onion
- 2 tbsp minced garlic
- 1 1/2 cups Jasmine rice
- 2 cups low-sodium chicken broth
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pat dry the chicken thighs and season them generously with smoked paprika, salt, and black pepper. This helps to lock in flavors.
- In an oven-safe skillet over medium-high heat, add olive oil. Once hot, brown the seasoned chicken thighs for about 3-4 minutes on each side until they are golden brown. This step adds a wonderful depth of flavor to the dish. Transfer the chicken to a plate.
- Leave about 1 tablespoon of chicken fat in the skillet. Sauté the diced onions and minced garlic for 1-2 minutes until fragrant, ensuring not to burn the garlic.
- Add the Jasmine rice and chicken broth to the skillet, bringing it to a gentle boil. Stir to combine before returning the chicken thighs to the skillet, ensuring they’re nestled in the rice.
- Cover the skillet with a lid or foil and bake in the preheated oven for 35 minutes. This allows the rice to absorb all the delicious flavors.
- Once cooked, fluff the rice with a fork and adjust seasoning with salt and pepper to taste. This is a great time to taste for seasoning.
- Garnish with fresh parsley before serving for a pop of color and freshness.
Serving Suggestions and Variations for Paprika Chicken
This Paprika Chicken with Rice is perfect on its own, but you can elevate it by serving it with a side salad or steamed vegetables for a balanced meal. If you want to add some extra nutrition, consider tossing in vegetables like bell peppers or peas during the cooking process. They will not only enhance the dish’s flavor but also add vibrant colors and textures.
Frequently Asked Questions About Paprika Chicken
Can I use boneless chicken thighs instead?
Absolutely! Boneless chicken thighs will cook faster, so keep an eye on them during the baking process.
What can I substitute for Jasmine rice?
You can use basmati rice or long-grain white rice as alternatives. Adjust the cooking time as necessary.
Can I make this dish in advance?
Yes, you can prepare this dish ahead of time. Just store it in the refrigerator after cooking and reheat when ready to serve.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
Enjoy this comforting and flavorful chicken and rice skillet straight from your oven!
Paprika Chicken With Rice
Equipment
- Oven-safe skillet Used for browning chicken and cooking rice.
Ingredients
Main Ingredients
- 5.6 large bone-in chicken thighs skin removed
- 1 tsp salt
- 0.5 tsp black pepper
- 3.4 tsp smoked paprika
- 1 tbsp olive oil
- 0.5 cup diced red onion
- 2 tbsp minced garlic
- 1.5 cups Jasmine rice
- 2 cups low-sodium chicken broth
- fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pat dry the chicken thighs and season them generously with smoked paprika, salt, and black pepper.
- In an oven-safe skillet over medium-high heat, add olive oil. Brown the seasoned chicken thighs for about 3-4 minutes on each side.
- Leave about 1 tablespoon of chicken fat in the skillet. Sauté the diced onions and minced garlic for 1-2 minutes until fragrant.
- Add the Jasmine rice and chicken broth to the skillet, bringing it to a gentle boil. Return the chicken thighs to the skillet.
- Cover the skillet and bake in the preheated oven for 35 minutes.
- Once cooked, fluff the rice with a fork and adjust seasoning with salt and pepper to taste.
- Garnish with fresh parsley before serving.