Paprika Chicken Rice Recipe 445
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- 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.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- 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.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
PAPRIKA CHICKEN & RICE BAKE
Make and share this Paprika Chicken & Rice Bake recipe from Food.com.
Provided by SmHerndon
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- BAKE at 375°F 45 minute or until done. Serves 4.
- *For creamier rice, increase water to 1 1/3 cups.
- Put this casserole together, refrigerate covered until you're ready for dinner. While dinner bakes, toss a green salad, steam broccoli spears and slice French bread. Offer ripe pears for dessert.
Nutrition Facts : Calories 332, Fat 6.9, SaturatedFat 1.7, Cholesterol 68.4, Sodium 648.1, Carbohydrate 33.8, Fiber 0.5, Sugar 1.3, Protein 31.2
PAPRIKA CHICKEN WITH RICE
Yum!! Kids love it, everyone loves it! I even take the remaining sauce and use it to mardinade beef kebabs... it is such a versatile dish! Enjoy with rice or potato and crusty bread.
Provided by limecat
Categories Whole Chicken
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cut each chickens into 8 pieces (16 pieces total), discarding any backbone, neck, wing tips and fatty pieces.
- Add 2 tablespoons of olive oil to a fry pan and soften the onion and red pepper.
- Add 2-3 tablespoons flour to onion/red pepper mix and lightly cook off, until slightly browned.
- Put onion/pepper mixture into a large cooking pot on a separate heating plate. Add the paprika to the mixture and cook off for a minute until aromatic -- mix well.! Careful not to burn the mixture.
- Add 2 tablespoons of oil to the pan the brown the chicken pieces for a few minutes on each side.
- Add the browned chicken to the pot with the other mix and fill with water until just covering the chicken. Add the stock and mix well.
- Cook on medium heat for about 5 minutes, stirring until all the paprika is well combined in the water.
- Reduce to a simmer, and cook for about 50 minutes to an hour.
- Serve with rice or potato pieces! Enjoy!
Nutrition Facts : Calories 182.7, Fat 5.7, SaturatedFat 1, Cholesterol 58.1, Sodium 72.8, Carbohydrate 8.2, Fiber 1.8, Sugar 2.9, Protein 24.2
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