Indulge in a culinary journey that marries tender chicken with aromatic spices and fluffy rice in our Paprika Chicken & Rice recipe. This dish is a celebration of comfort and simplicity, perfect for cozy family dinners or impressive gatherings. With just a few pantry staples, you can create a meal that’s both satisfying and memorable.
Every bite of our Paprika Chicken & Rice recipe tells a story of family gatherings and cherished moments shared around the dinner table. As the savory aroma fills the kitchen, I’m reminded of the first time I prepared this dish for my husband. His eyes lit up with delight as he savored the perfectly seasoned chicken nestled atop a bed of flavorful rice. Since then, it has become a beloved staple in our household, often requested by our little ones for special occasions and lazy Sunday dinners. This recipe holds a special place in our hearts, symbolizing not just a delicious meal but the warmth of home and togetherness.
“Why This Paprika Chicken & Rice Delights Every Palate”
- Succulent chicken thighs seasoned with a tantalizing blend of paprika, salt, pepper, and parsley deliver a burst of flavor in every bite.
- The addition of garlic and onions sautéed to perfection adds depth and complexity to the dish.
- Long grain rice cooked to fluffy perfection absorbs the rich flavors of the chicken broth, creating a harmonious blend of textures and tastes.
- Versatile and hassle-free, this recipe is ideal for both busy weeknights and leisurely family gatherings.
- With minimal prep and easy-to-follow instructions, even novice cooks can achieve restaurant-quality results.
Ingredients:
- 5 chicken thighs
- 5 chicken thighs (about 950 grams or 2.1 lbs)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- ½ cup red onion, diced
- 1 cup long grain rice
- 1 cup long grain rice (about 185 grams or 6.5 oz)
- 1½ cups chicken broth
- 1½ cups chicken broth (about 355 ml)
- Salt, to taste
- Pepper, to taste
Directions:
- Preheat your oven to 400˚F (200˚C).
- Season the chicken thighs evenly with salt, pepper, paprika, and dried parsley in a large bowl.
- Heat olive oil in an oven-proof pot over high heat. Place the chicken thighs, skin-side down, and cook for 5-6 minutes until they develop a golden brown crispy skin. Flip and cook for an additional 5-6 minutes. Remove the chicken from the pot and set aside.
- In the same pot, sauté minced garlic and diced red onion until the onions turn transparent.
- Add the rice and chicken broth to the pot, season with salt and pepper, and stir well. Bring to a boil.
- Return the chicken thighs to the pot, skin-side up, on top of the rice mixture. Bring back to a boil, then cover with a lid.
- Transfer the pot to the preheated oven and bake for 35-40 minutes, or until the rice is fully cooked and the chicken is tender.
- Optional: For extra crispy skin, remove the chicken thighs and broil for a few minutes.
- Serve hot and enjoy the comforting flavors of Paprika Chicken & Rice!
Notes:
- For a healthier option, you can use skinless chicken thighs.
- Feel free to customize the seasoning blend to suit your taste preferences.
- Substitute brown rice or quinoa for a nutritious twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
