Paprika Chicken Rice Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5-6 large bone-in chicken thighs, skin removed
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
3-4 teaspoons smoked paprika
05 -
1 tablespoon olive oil
06 -
1/2 cup red onion, diced
07 -
2 tablespoons garlic, minced
08 -
1 1/2 cups jasmine rice
09 -
2 cups low sodium chicken broth
10 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
Preheat the oven to 400 degrees Fahrenheit.
02 -
Remove skin from chicken thighs and pat dry. Season with smoked paprika, salt, and pepper.
03 -
Heat an oven-safe skillet on medium-high. Add olive oil and place chicken thighs in the hot oil. Cook for 3-4 minutes on each side until lightly browned. Remove the chicken to a plate.
04 -
Remove all but 1 tablespoon of the chicken fat from the skillet. Add diced red onion and minced garlic. Cook for 1-2 minutes until fragrant.
05 -
Pour jasmine rice and low sodium chicken broth into the skillet. Stir and bring to a boil.
06 -
Return the seared chicken to the skillet. Cover the skillet and bake in the preheated oven for 35 minutes.
07 -
Fluff the rice with a fork. Adjust salt and pepper if needed. Garnish with freshly chopped parsley before serving.
# Notes:
01 -
For quicker cooking, use boneless chicken thighs or chicken breasts. Place them into the rice 20 minutes into the baking process.
02 -
If you do not have an oven-safe skillet, sear the chicken and prepare the aromatics as directed. Transfer the rice, broth, and chicken to a baking dish, cover with foil, and bake.