Smoky Paprika Chicken Over Rice
Infused with bold and smoky flavors, this Smoky Paprika Chicken Over Rice is a one-skillet meal that’s as comforting as it is satisfying. Tender, golden-brown chicken thighs are seasoned with a fragrant blend of smoked paprika, garlic, cumin, and onion powder, then paired with perfectly cooked, fluffy long-grain white rice. The rice absorbs the rich chicken broth and savory drippings for an extra layer of depth, while a touch of minced garlic enhances every bite. Ready in just 45 minutes, this easy yet impressive dish is perfect for busy weeknights or casual family dinners. Garnish with fresh parsley for a pop of color and herbal brightness, and serve this hearty, flavorful meal straight from the skillet for a rustic, homey presentation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken broth
- 1 cup long-grain white rice
- 1 cup water
- 2 cloves minced garlic
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper. Mix well.
Pat the chicken thighs dry with paper towels. Rub the spice mixture evenly onto both sides of the chicken.
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken thighs in a single layer.
Cook the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Add the chicken broth and water to the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the rice and bring the mixture to a boil. Reduce the heat to low, cover with a lid, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is done, fluff it gently with a fork. Return the cooked chicken to the skillet, placing it on top of the rice.
Cover the skillet again and let the chicken steam over the rice for 3-4 minutes, allowing the flavors to meld together.
Garnish with fresh parsley, if desired, and serve hot. Enjoy your smoky paprika chicken over rice!
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.2 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 152 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1442 mg | 31% | |
*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.
