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Paprika Chicken Thighs and Rice Skillet
Paprika Chicken Thighs and Rice Skillet
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
One-pot chicken and rice skillet with smoky paprika for a flavorful and easy all-in-one dinner.
Ingredients:
  • 1 teaspoon ground paprika
  • 1 teaspoon seasoning salt
  • 0.5 teaspoon garlic powder
  • 1.25 pounds bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, finely chopped
  • 1.5 cups long-grain white rice
  • 2 cups chicken stock
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 teaspoon dried basil
  • 0.5 teaspoon seasoning salt
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • In a small bowl, mix paprika, seasoning salt, and garlic powder to create a flavorful seasoning blend. Massage the blend onto both sides of the chicken thighs.
  • In a Dutch oven over medium-high heat, brown chicken thighs in olive oil for about 4 minutes per side. Transfer to a plate.
  • Sauté onion and garlic in the Dutch oven with drippings for 2 minutes. Add rice and stir until coated in oil.
  • Remove the pot from the heat and add the chicken stock. Stir well, using a spoon to loosen any browned bits from the bottom. Mix in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place the chicken on top and cover with a lid.
  • After baking for 30 minutes in the preheated oven, uncover and delicately transfer the chicken to a plate using tongs. Mix the rice from the bottom to the top, then return the chicken on top of the rice. Continue cooking without a cover until all liquid is absorbed and the rice is tender, which should take about 15 to 18 minutes more.