Paprika Chicken With Rice
A comforting dish of paprika-seasoned chicken thighs served over fluffy Jasmine 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.
Notes
Feel free to add your favorite vegetables like bell peppers or peas for extra flavor and nutrition.