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Paprika Chicken and Rice Bake

A simple, one-pan meal with chicken thighs, rice, broth, and paprika, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.