Paprika Chicken and Rice Bake
A cozy one-pan paprika chicken and rice bake, perfect for busy weeknights with comforting flavors and easy cleanup.
Servings 4 servings
Calories 450kcal
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in, skin-on preferred for maximum flavor.
- 1 cup rice Long-grain white rice or jasmine rice.
- 2 cups chicken broth Use low sodium for better control over saltiness.
- 1 piece onion, chopped Yellow onion for classic sweetness.
- 2 cloves garlic, minced Use fresh minced garlic for the best flavor.
- 1 tablespoon paprika Smoked paprika recommended for extra depth.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon pepper Adjust to taste.
- 1 cup bell peppers, diced Any color works; red for sweetness.
- 1 cup peas Frozen peas, added directly.
- 2 tablespoons olive oil For browning chicken and sautéing veggies.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large, oven-safe skillet over medium heat.
- Season the chicken thighs with salt, pepper, and paprika and rub the seasonings in.
- Brown the chicken for about 5 minutes per side until golden crust forms.
- Remove the chicken from the skillet and set aside.
- In the same skillet, sauté the onion and garlic until soft and fragrant.
- Add the rice and stir for a couple of minutes to toast the grains slightly.
- Pour in the chicken broth, then add the diced bell peppers and peas.
- Nestle the browned chicken thighs on top of the rice mixture and add any juices from the plate.
- Cover the skillet with a lid or foil and transfer to the oven for 35-40 minutes.
- Let the dish rest for a few minutes after removing from the oven before serving.
Notes
For added flavor, consider using quality smoked paprika. Toasting the rice before adding broth helps achieve fluffy grains. Make it lemony by squeezing fresh lemon juice over the dish before serving.
