PAPRIKA CHICKEN THIGHS AND RICE SKILLET

Paprika Chicken Thighs and Rice Skillet image

This chicken thigh and rice skillet supper cooks together in one pot for an easy, relatively hands-off, all-in-one dinner that is full of smoky paprika flavor.

Provided by fabeveryday

Categories Chicken Thighs

Time 1h15m

Yield 5

Number Of Ingredients 15

Previous Next

Ingredients

1 teaspoon ground paprika
1 teaspoon seasoning salt
½ teaspoon garlic powder
1 ¼ pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1 ½ cups long-grain white rice
2 cups chicken stock
1 (14.5 ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon ground paprika
½ teaspoon seasoning salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
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. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
Bake in the preheated 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.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.7 g, Cholesterol 70.2 mg, Fat 11.7 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 2.9 g, Sodium 726.1 mg, Sugar 1.4 g