Paprika Chicken & Rice Bake

Paprika Chicken & Rice Bake: A One-Pan Wonder of Flavor! 🍗🍚✨

Looking for a simple yet incredibly flavorful meal? Paprika Chicken & Rice Bake is here to make your dinner stress-free and delicious! With tender chicken, perfectly seasoned rice, and a mouthwatering blend of spices, this dish is the ultimate comfort food that’ll have everyone coming back for seconds.

Why You’ll Love This Recipe:

• One-Pan Wonder: Everything bakes together in one dish, making cleanup a breeze while keeping all those rich flavors locked in.
• Bold & Smoky Flavor: The paprika adds a warm, smoky kick to the chicken and rice, giving you a taste explosion in every bite.
• Perfectly Juicy Chicken: The chicken comes out moist and tender, soaking up all the spices and flavors from the rice, making each bite absolutely irresistible.
• Effortless & Satisfying: With minimal prep and maximum flavor, this dish is ideal for busy nights when you want a hearty, home-cooked meal without the hassle.

Whether it’s a weeknight dinner or a special family meal, Paprika Chicken & Rice Bake is the kind of comforting dish that will never disappoint. Hearty, flavorful, and oh-so-satisfying!

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Ingredients

• 5 chicken thighs

• 1 teaspoon salt, plus more to taste

• 1 teaspoon pepper, plus more to taste

• 1 teaspoon paprika

• 1 teaspoon dried parsley

• 1 tablespoon olive oil

• 1 tablespoon garlic, minced

• ½ cup red onion(75 g), diced

• 1 cup long grain rice(200 g)

• 1 ½ cups chicken broth(360 mL)

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Directions

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.

Tip: Top with fresh parsley or a squeeze of lemon for an extra burst of freshness that complements the smoky paprika perfectly!

Don’t wait—this flavorful, easy-to-make dish is sure to become a new favorite in your meal rotation!