Paprika Chicken and Rice Bake

introduction

This Paprika Chicken and Rice Bake is a simple, one-pan meal. It uses chicken thighs, rice, broth, and a bit of paprika. You can make it for a weeknight dinner or a weekend meal. The steps are easy and the dish fills the house with warm smells.

why make this recipe

• It is easy and uses few ingredients.
• The rice cooks in the same pan with the chicken, so cleanup is small.
• The dish is full of flavor from paprika and garlic.
• It makes enough for a small family.

how to make Paprika Chicken and Rice Bake

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat.
3. Season the chicken thighs with salt, pepper, and paprika. Brown the chicken about 5–7 minutes on each side.
4. Remove the chicken and set it aside.
5. In the same skillet, add the chopped onion and minced garlic. Sauté until they smell good and are soft.
6. Add the rice, chicken broth, and chopped bell peppers. Stir to mix well.
7. Put the chicken back on top of the rice mixture.
8. Cover the skillet with foil and bake for 25–30 minutes, until the rice is tender and the chicken is cooked through.
9. Garnish with fresh parsley before serving.

Ingredients :

• 4 chicken thighs
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup bell peppers, chopped
• 1 tablespoon olive oil
• Fresh parsley for garnish

Directions :

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat.
3. Season chicken thighs with salt, pepper, and paprika. Brown the chicken in the skillet for about 5-7 minutes on each side.
4. Remove chicken and set aside.
5. In the same skillet, add onions and garlic, sauté until fragrant.
6. Add rice, chicken broth, and bell peppers, stirring to combine.
7. Nestle the chicken back into the skillet.
8. Cover with foil and bake in the oven for 25-30 minutes, or until the rice is tender and chicken is cooked through.
9. Garnish with fresh parsley before serving.

how to serve Paprika Chicken and Rice Bake

Serve hot straight from the skillet. Add a simple side salad or steamed vegetables. For extra flavor, squeeze a little lemon on top. For more chicken ideas try this similar chicken recipe.

how to store Paprika Chicken and Rice Bake

• Cool the leftovers to room temperature within two hours.
• Put the food in an airtight container.
• Store in the fridge for up to 3 days.
• To reheat, warm in the oven at 350°F (175°C) until hot, or microwave in a covered dish.

tips to make Paprika Chicken and Rice Bake

• Brown the chicken well for better color and taste.
• Use an oven-safe skillet or move to a baking dish before baking.
• Do not lift the foil too soon—this keeps the rice moist.
• If your rice is still firm after the time, add a few tablespoons of broth and bake a little longer.

variation (if any)

• Add sliced tomatoes for extra juiciness.
• Use chicken breasts instead of thighs, but bake a few minutes less and check doneness.
• Stir in frozen peas at the end for color and sweetness.
• Swap paprika for smoked paprika for a deeper smoky taste.

FAQs

Q: Can I use white rice and brown rice?
A: This recipe uses long-grain white rice. Brown rice needs more liquid and a longer bake time.

Q: Can I make this without an oven-safe skillet?
A: Yes. Brown the chicken in a regular pan, then move rice and chicken to a baking dish and cover with foil.

Q: How do I know the chicken is cooked?
A: The internal temperature should be 165°F (74°C) or the juices should run clear.

Q: Can I make this in advance?
A: You can prepare the rice mix ahead, but cook the whole dish just before serving for best texture.

Conclusion

For more ideas and a step-by-step guide, see this Easy Paprika Chicken and Rice Bake | Butter Your Biscuit. You can also compare flavors with the Paprika Chicken & Rice Bake Recipe – Tasty.

Paprika Chicken and Rice Bake

A simple, one-pan meal with chicken thighs, rice, broth, and paprika, perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 425

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces chicken thighs Bone-in, skin-on recommended for flavor.
• 1 cup long-grain rice White variety preferred.
• 2 cups chicken broth Low sodium recommended.

Vegetables & Aromatics

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup bell peppers, chopped Any color.

Seasonings

• 1 tablespoon paprika Regular or smoked paprika can be used.
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Others

• 1 tablespoon olive oil For cooking.
• Fresh parsley to taste for garnish Adds freshness.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat.
3. Season chicken thighs with salt, pepper, and paprika. Brown the chicken in the skillet for about 5-7 minutes on each side.
4. Remove chicken and set aside.
5. In the same skillet, add onions and garlic, sauté until fragrant.
6. Add rice, chicken broth, and bell peppers, stirring to combine.
7. Nestle the chicken back into the skillet.
8. Cover with foil and bake in the oven for 25-30 minutes, or until the rice is tender and chicken is cooked through.
9. Garnish with fresh parsley before serving.

Notes

Serve hot straight from the skillet. A simple side salad or steamed vegetables complements the dish well. For extra flavor, squeeze a little lemon on top. Store leftovers in an airtight container.