Paprika Chicken and Rice Bake

A wooden spoon scooping of some rice and a piece of chicken.

Paprika chicken and rice bake only uses a few simple ingredients. A delicious one pot meal the whole family will love.

Course Entrees

Cuisine American

Keyword Chicken, chicken and rice, paprika chicken

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 421kcal

Author Wendie Williams

Equipment

1 Lodge Enameled Cast Iron Casserole

Ingredients

5-6 large bone in chicken thighs skin removed
1 teaspoon salt
1/2 teaspoon black pepper
3-4 teaspoons smoked paprika
2 tablespoons olive oil divided
1/2 cup red onion diced
2 tablespoons garlic minced
1 1/2 cups Jasmine rice or long grain rice
2 cups chicken broth
Fresh parsley for garnish

Instructions

Preheat the oven to 400 degrees
Remove the skin from chicken thighs and pat dry. Rub 1 tablespoon of olive oil over the thighs and season with paprika, salt, and pepper.
Heat an oven-safe skillet over medium-high. Add the remaining olive oil and place chicken thighs in the hot oil. Cook 3-4 minutes, then flip and cook for another 3-4 minutes. Remove chicken to a plate.
Remove all but 1 tablespoon of the chicken fat. Add onions and garlic and cook 1-2 minutes or until fragrant.
Pour in the rice and chicken broth and bring to a boil. Add chicken back in.
Cover and bake for 30-35 minutes, or until internal temperature reaches 165 degrees. see notes
Fluff rice with a fork. Add more salt and pepper to taste and garnish with chopped fresh parsley.

Video

Notes

Boneless chicken thighs or chicken breasts will cook much faster, Place them into the rice 20 minutes into the baking time.

No Oven Safe Skillet? if you don't have an oven-proof pot or skillet. Sear the chicken as directed and cook the onions and garlic, add the rice and stock and scrape the flavorful bits off the bottom. Then transfer the rice to a baking dish and place the chicken on top. Cover tightly with aluminum foil and bake.

Nutrition