Name: Paprika Chicken Thighs and Rice Skillet
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Ground paprika - 1 teaspoon; Seasoning salt - 1 teaspoon; Garlic powder - ½ teaspoon; Bone-in, skin-on chicken thighs - 1 ¼ pounds; Olive oil - 1 tablespoon; Onion, diced - 1 medium; Garlic, finely chopped - 3 cloves; Long-grain white rice - 1 ½ cups; Chicken stock - 2 cups; Crushed tomatoes - 1 (14.5 ounce) can; Dried basil - 1 teaspoon; Ground paprika - 1 teaspoon; Seasoning salt - ½ teaspoon; Garlic powder - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Paprika Chicken Thighs and Rice Skillet

1. Ground paprika 1 teaspoon

2. Seasoning salt 1 teaspoon

3. Garlic powder ½ teaspoon

4. Bone-in, skin-on chicken thighs 1 ¼ pounds

5. Olive oil 1 tablespoon

6. Onion, diced 1 medium

7. Garlic, finely chopped 3 cloves

8. Long-grain white rice 1 ½ cups

9. Chicken stock 2 cups

10. Crushed tomatoes 1 (14.5 ounce) can

11. Dried basil 1 teaspoon

12. Ground paprika 1 teaspoon

13. Seasoning salt ½ teaspoon

14. Garlic powder ¼ teaspoon

15. Ground black pepper ¼ teaspoon

How to cook deliciously - Paprika Chicken Thighs and Rice Skillet

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.