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Easy Paprika Chicken & Rice Bake

Ingredientsfor 5 servings

  • 5 chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • 1 tablespoon garlic minced
  • ½ cup red onion diced (75 g)
  • 1 cup long grain rice (200 g)
  • 1 ½ cups chicken broth (360 mL)
  • salt to taste
  • pepper to taste

Preparation

  1. Preheat oven to 400?F (200?C).
  2. In a large bowl evenly season chicken thighs with salt pepper paprika and parsley.
  3. On high heat olive oil in a oven-proof pot and place chicken thighs skin-side down in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  4. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  5. Add the garlic and onions to the pot and cook until the onions are transparent.
  6. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well bringing to a boil.
  7. Add the chicken thighs back into the pot skin-side up on top of the rice bring back to a boil and cover with a lid.
  8. Bake for 35-40 minutes or until the rice is fully cooked.
  9. NOTE: For a crispy skin remove chicken thighs and broil.
  10. Enjoy!

This article and recipe adapted from this site

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