PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!
Provided by Bibi
Categories Chicken Thighs
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
- Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
- Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
- Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
- Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
- Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
- Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g
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