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Paprika chicken and rice bake is the answer for nights when you crave comfort food but need something unfussy. This recipe comes together in one skillet with only a handful of everyday ingredients yet delivers cozy flavor with every bite. It makes the kitchen smell incredible and goes straight from oven to table ready to feed a hungry crew.
I first made this for a family Sunday dinner and everyone went back for seconds. Now it is the recipe I reach for when I want something hearty but not heavy.
Ingredients
- Bone in chicken thighs: Removing the skin helps the flavors soak in and makes the finished dish feel lighter Look for plump golden pieces at the store
- Salt and black pepper: These essentials are what bring the whole dish into balance Use freshly cracked pepper if possible for an extra kick
- Smoked paprika: The star ingredient gives this recipe its signature color and gentle smokiness I recommend a Spanish variety for depth and vibrancy
- Olive oil: It helps brown the chicken and soften the onions Choose a robust extra virgin if you can
- Red onion: The sweetness comes out during the brief sauté Pick one that feels heavy and firm
- Garlic: Adds layers of flavor to the rice and chicken For the best taste use freshly minced rather than jarred
- Jasmine rice: This type stays fluffy and soaks up all the spices Use a good quality brand for even cooking
- Low sodium chicken broth: It makes the rice savory without being too salty Try to choose a broth without a lot of added ingredients
- Fresh parsley: This adds brightness and color Chop right before serving for the freshest flavor
Step-by-Step Instructions
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels and trim away any extra fat. Season each piece all over with salt, pepper, and plenty of smoked paprika so every bite is flavorful.
- Brown the Chicken:
- Heat olive oil in an oven-safe skillet over medium high. Lay the chicken in without crowding. Sear for about three to four minutes on each side until golden but not fully cooked. This step locks in juices and adds rich color. Transfer the chicken to a plate for now.
- Sauté the Aromatics:
- Pour off all but about a tablespoon of the fat in the skillet. Add the diced red onion and garlic. Stir constantly for a minute or two until they soften and release a savory aroma. This layer is the flavor base for the whole dish.
- Build the Rice Base:
- Pour the dry Jasmine rice straight into the skillet. Stir for a minute so the grains soak up the oil and flavors from the pan. Add the chicken broth and bring everything to a gentle boil. Make sure to scrape up any browned bits stuck to the bottom they add so much taste.
- Combine and Bake:
- Nestle the browned chicken pieces right on top of the rice mixture. Cover the skillet with a lid or foil and transfer to a preheated four hundred degree oven. Bake for about thirty five minutes until the chicken is cooked through and the rice is tender.
- Finish and Serve:
- Remove the skillet carefully and fluff the rice gently with a fork. Taste for salt and pepper and adjust if needed. Sprinkle with lots of freshly chopped parsley for color. Serve straight from the pan.
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Every time I pull this out of the oven the kitchen fills with the smoky aroma of paprika and golden chicken. My favorite part is scooping the rice from the bottom where it gets a little crispy and soaked with all the chicken flavor. We always fight over those bits.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. When ready to eat, add a splash of broth before reheating to keep the rice nice and moist. This dish also freezes well—portion it out and freeze for up to two months for quick future meals.
Ingredient Substitutions
You can swap the bone in chicken thighs for boneless if you prefer, just remember to cut the baking time roughly in half so they do not dry out. Chicken breasts are another option for a leaner twist. If you do not have Jasmine rice, basmati also works beautifully. Vegetable broth is a good stand in if you want to make this meal a little lighter or use up what you already have.
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Serving Suggestions
This dish shines on its own but you can pair it with a crisp green salad or some quick sautéed vegetables for extra color and crunch. For something heartier, warm up crusty bread to mop up the flavorful juices left in the pan. If you like a bit of heat, a sprinkle of chili flakes at the table is a game changer.
Cultural Context
Baked chicken and rice is a staple in many cultures from Spanish arroz con pollo to American casseroles. Smoked paprika lends this version a hint of Spanish flair and transforms basic ingredients into something special and inviting—a real celebration of comfort food.
Frequently Asked Questions
- → Can you use boneless chicken thighs?
Yes, boneless thighs or even chicken breasts may be used, but they require less cooking; add to the rice about 20 minutes into the baking time.
- → Do I need a special pan for baking?
A cast iron or oven-safe skillet is ideal, but you can transfer everything to a baking dish after searing if needed. Just cover tightly before baking.
- → What type of rice works best?
Jasmine rice is preferred for its fragrance and texture, but long grain white rice is a good substitute if needed.
- → Can I add extra vegetables?
Absolutely! You can mix in diced bell peppers, peas, or even carrots for added color and nutrition.
- → How should leftovers be stored?
Cool completely, then store covered in the refrigerator for up to three days. Reheat gently to keep the chicken moist.