Paprika Chicken and Rice Bake
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Looking for a flavorful chicken dish that’s low on fuss but high on comfort? This Paprika Chicken with Jasmine Rice has you covered. It’s simple, satisfying, and comes together with a handful of pantry staples. Like your Chicken Broccoli Rice Casserole or Baked Chicken and Gravy, it’s a no-stress option for busy nights when homey goodness is a must.
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🍗 Paprika Chicken with Rice
🧂 Ingredients
| Ingredient | Amount & Notes |
|---|---|
| Bone-in chicken thighs | 5–6 large, skin removed |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Smoked paprika | 3–4 teaspoons |
| Olive oil | 1 tablespoon |
| Red onion | ½ cup, diced |
| Garlic | 2 tablespoons, minced |
| Jasmine rice | 1½ cups |
| Low-sodium chicken broth | 2 cups |
| Fresh parsley | For garnish |
🔪 Step-by-Step Instructions
1. Prep the Chicken
Place thighs skin-side up on a cutting board, remove the skin, and season both sides with paprika, salt, and pepper.
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2. Sear for Flavor
Heat a large oven-safe skillet over medium-high. Add olive oil and place the thighs in the pan. Sear for 2–3 minutes on each side until lightly browned. Remove and set aside.
3. Build the Base
In the same skillet, sauté diced onion until soft. Stir in minced garlic and cook for 1 minute. Add the uncooked rice and stir to coat.
4. Add Liquid & Layer
Pour in chicken broth and bring to a light simmer. Nestle the chicken thighs back into the skillet, placing them gently on top of the rice.
5. Bake & Finish
Cover the skillet and bake at 375°F (190°C) for about 30–35 minutes, or until rice is fluffy and chicken is cooked through. Let rest for 5 minutes.
6. Fluff & Garnish
Fluff the rice with a fork and sprinkle with fresh parsley before serving.
