Description
This Paprika Chicken and Rice Bake is a flavorful, one-pan meal featuring tender, seasoned chicken thighs baked with fragrant jasmine rice and smoky paprika. Easy to prepare and packed with comforting flavors, it’s perfect for a hearty weeknight dinner.
Ingredients
Scale
Chicken
- 5–6 large bone-in chicken thighs (skin removed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3–4 teaspoons smoked paprika
- 1 tablespoon olive oil
Rice and Vegetables
- 1/2 cup red onion, diced
- 2 tablespoons garlic, minced
- 1 1/2 cups jasmine rice
- 2 cups low sodium chicken broth
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the chicken and rice evenly.
- Season Chicken: Remove the skin from the chicken thighs and pat them dry with a paper towel. Season each thigh with smoked paprika, salt, and black pepper to infuse flavor.
- Sear Chicken: Heat an oven-safe skillet over medium-high heat and add the olive oil. Once hot, place the chicken thighs skinless side down and sear for 3-4 minutes until golden. Flip and sear the other side for another 3-4 minutes. Remove the chicken to a plate.
- Sauté Aromatics: Leaving about 1 tablespoon of chicken fat in the skillet, add the diced red onions and minced garlic. Cook for 1-2 minutes until fragrant and softened, stirring frequently to prevent burning.
- Add Rice and Broth: Pour in the jasmine rice and low sodium chicken broth. Bring the mixture to a boil on the stovetop to start the cooking process for the rice.
- Combine and Bake: Nestle the seared chicken thighs back into the skillet atop the rice. Cover the skillet with a lid or aluminum foil and transfer it to the oven. Bake for 35 minutes until the rice is tender and the chicken is cooked through.
- Finish and Garnish: Remove the skillet from the oven and fluff the rice gently with a fork. Taste and adjust seasoning by adding more salt and pepper if desired. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- Be sure to use an oven-safe skillet to transfer directly from stovetop to oven.
- Removing chicken skin reduces fat but keeps the dish flavorful with the paprika seasoning.
- Jasmine rice provides a fragrant and tender texture; you can substitute with basmati rice if preferred but cooking time may vary.
- If you don’t have smoked paprika, regular paprika can be used but will be less smoky.
- Check for doneness by ensuring the chicken reaches an internal temperature of 165°F.
- You can add additional vegetables like bell peppers or peas for more variety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Paprika Chicken, Chicken and Rice, One Pan Dinner, Baked Chicken, Easy Dinner Recipes, Smoked Paprika, Jasmine Rice
