Paprika Chicken Rice Bake
Indulge in the comforting flavors of this Paprika Chicken Rice Bake, a one-pan wonder perfect for busy weeknights or cozy family dinners. Succulent, spice-rubbed chicken thighs are seared to golden perfection before being nestled over a bed of fragrant long-grain rice infused with smoky paprika, cumin, and sautéed aromatics like onion, garlic, and red bell pepper. This oven-baked dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Combining tender, juicy chicken with perfectly cooked rice in a rich, savory broth, this recipe is as easy as it is flavorful, taking just 15 minutes to prep and delivering a satisfying, wholesome meal in under an hour. Ideal for those searching for simple yet delicious baked chicken and rice recipes with a bold, spiced twist!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the paprika, cumin, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over the chicken thighs and set aside.
In a large ovenproof skillet or casserole dish, heat 1 tablespoon of olive oil over medium heat.
Add the chicken thighs, skin side down, and sear for 3-4 minutes until golden brown. Flip and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the uncooked rice, stirring well to coat the grains in the oil and aromatics.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Bring the mixture to a simmer.
Nestle the seared chicken thighs on top of the rice mixture, skin side up.
Cover the skillet or casserole dish with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 35 minutes, then uncover and bake for an additional 10-15 minutes, or until the rice is tender, the chicken is cooked through (internal temperature of 165°F/74°C), and the skin is slightly crispy.
Remove from the oven and let rest for 5 minutes.
Garnish with fresh chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
