Paprika Chicken and Rice
This Chicken and Rice skillet dish cooks in one pot for an easy, all-in-one dinner full of smoky paprika flavors.Difficulty: Easy
Servings 5
Equipment
- Large Oven-proof Baking Dish or Dutch Oven
- Small Mixing Bowl
INGREDIENTS
Seasoning Blend:
- 1 tsp. Ground Paprika
- 1 tsp. Seasoned Salt
- ½ tsp. Garlic Powder
Chicken and Rice:
- 5 Chicken Thighs - bone-in skin-on
- 1 Tbsp. Olive Oil
- 1 medium Onion - diced
- 3 cloves Garlic - minced
- 1½ cups Long-Grain White Rice - uncooked
- 2 cups Chicken Broth
- 1 can Crushed Tomatoes - (14.5 ounce)
- 1 tsp. Dried Basil
- 1 tsp. Ground Paprika
- ½ tsp. Seasoning Salt
- ¼ tsp. Garlic Powder
- ¼ tsp. Ground Black Pepper
INSTRUCTIONS
- Preheat the oven to 350° F.
- Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
- Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
- Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
- Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Add crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Stir to blend. Place chicken on top and cover with a lid.
- Bake in the oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.
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