Paprika Chicken with Rice
Savor the bold flavors of Paprika Chicken with Rice, a one-pan wonder that combines tender, golden-seared chicken thighs with fragrant, paprika-infused rice and colorful vegetables. This hearty and comforting dish features sweet paprika, garlic, onions, and bell peppers, perfectly blended with long-grain white rice simmered in chicken stock to absorb every ounce of flavor. With just 15 minutes of prep and a simmering cook time of 40 minutes, this recipe is a time-saving favorite for busy weeknights. Topped with a sprinkle of fresh parsley for a burst of freshness, this family-style meal is as visually stunning as it is delicious. Ideal for feeding four, this paprika chicken recipe delivers a satisfying balance of smoky, savory, and subtly sweet flavors in every bite. Perfect for those searching for easy chicken recipes, one-pot meals, or paprika-inspired dinners!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons sweet paprika powder
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 large, diced bell pepper
- 1 cup long-grain white rice
- 2 cups chicken stock
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons, chopped fresh parsley
Instructions
Pat the chicken thighs dry with paper towels and season them with 1 tablespoon of paprika powder, salt, and black pepper on both sides.
In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip the chicken and sear for another 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the bell pepper and cook for 2-3 minutes until slightly softened. Add the remaining 1 tablespoon of paprika powder and dried thyme. Stir to combine.
Add the uncooked rice to the pan and stir it into the vegetable mixture, toasting the rice for 1-2 minutes.
Pour in the chicken stock and stir well to ensure nothing is sticking to the bottom of the pan.
Return the seared chicken thighs to the pan, placing them on top of the rice and vegetable mixture. Lower the heat to a simmer and cover the pan with a lid.
Cook for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature of 165°F/74°C). Check occasionally and stir to ensure the rice cooks evenly and does not stick.
Once cooked, remove the pan from the heat and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.
Serve the paprika chicken with the flavorful rice directly from the pan for a hearty, family-style meal.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 15.4 g | ||
| Protein | 194.0 g | 388% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 245 mg | 19% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2520 mg | 54% | |
*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.
