For an extra layer of flavor, consider adding a pinch of smoked paprika to the spice blend. If you don't have a Dutch oven, a large oven-safe skillet with a tight-fitting lid will also work well. Feel free to experiment with different types of rice, such as brown rice or basmati rice. Just adjust the cooking time and liquid accordingly. Garnish with fresh parsley or cilantro for a pop of color and freshness before serving.
Paprika Chicken Thighs and Rice Skillet
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING5 People
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VIEWS22
Embark on a culinary adventure with this one-pot wonder! Juicy chicken thighs, infused with smoky paprika, nestle atop a bed of perfectly cooked rice, creating a symphony of flavors that will tantalize your taste buds and leave you craving more. This dish is an easy, hands-off dinner that brings comfort and deliciousness to your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol70 mg
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Fiber3 g
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Protein25 g
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Saturated Fat3 g
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Sodium726 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a small bowl, combine paprika, seasoning salt, and garlic powder. Generously rub this flavorful blend into both sides of the chicken thighs. (2 minutes)
03
StepHeat olive oil in a Dutch oven over medium-high heat. Add the chicken thighs to the hot oil and sear until beautifully browned, about 4 minutes per side. Transfer the browned chicken to a plate and set aside. (10 minutes)
04
StepAdd the diced onion and chopped garlic to the Dutch oven, stirring into the savory drippings. Cook, stirring occasionally, for 2 minutes until softened and fragrant. Add the rice and stir to coat each grain in the flavorful oil. (5 minutes)
05
StepTurn off the heat and pour in the chicken stock, scraping the bottom of the pot with a spoon to release any delightful browned bits. Stir in the crushed tomatoes, dried basil, paprika, seasoning salt, garlic powder, and black pepper. Place the chicken thighs on top of the rice, then cover the Dutch oven with a lid. (5 minutes)
06
StepBake in the preheated oven for 30 minutes. Remove the lid and use tongs to carefully transfer the chicken to a plate. Stir the rice from the bottom to the top, then gently place the chicken back on top of the rice. Cook, uncovered, until all the liquid is absorbed and the rice is tender, approximately 15 to 18 more minutes. (48 minutes)
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Garnett Quigley
Jun 11, 2025The one-pot aspect makes cleanup a breeze. I will definitely be making this again.
Dario Koepp
May 23, 2025This recipe is a lifesaver! So easy and delicious, perfect for a weeknight meal.
Fletcher Murphy
May 18, 2025The paprika gives the chicken such a wonderful smoky flavor. My family loved it!
Ellis Murazik
May 5, 2025I added some chopped bell peppers and mushrooms for extra veggies. It turned out great!