Paprika Chicken Thighs and Rice Skillet

Name: Paprika Chicken Thighs and Rice Skillet
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 teaspoon ground paprika; 1 teaspoon seasoning salt; 0.5 teaspoon garlic powder; 1.25 pounds bone-in, skin-on chicken thighs; 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, finely chopped; 1.5 cups long-grain white rice; 2 cups chicken stock; 1 (14.5 ounce) can crushed tomatoes; 1 teaspoon dried basil; 1 teaspoon ground paprika; 0.5 teaspoon seasoning salt; 0.25 teaspoon garlic powder; 0.25 teaspoon ground black pepper

4.5

(6)

5 Reviews

2 Photos

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.

Submitted by fabeveryday

Updated on January 26, 2022

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

5

Yield:

5 servings

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Original recipe (1X) yields 5 servings

Seasoning Blend:

1 teaspoon ground paprika
1 teaspoon seasoning salt
½ teaspoon garlic powder

Chicken and Rice Skillet:

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

Directions

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 (per serving)

428	Calories
12g	Fat
55g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 428
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	15%
Cholesterol 70mg	23%
Sodium 726mg	32%
Total Carbohydrate 55g	20%
Dietary Fiber 3g	12%
Total Sugars 1g
Protein 25g	51%
Vitamin C 11mg	12%
Calcium 77mg	6%
Iron 5mg	27%
Potassium 563mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Paprika Chicken Thighs and Rice Skillet

Ingredients

Directions

Nutrition Facts (per serving)

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