Paprika Rice Recipes

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PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY



Paprika Chicken & Rice Bake Recipe by Tasty image

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

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
1 cup long grain rice
1 ½ cups chicken broth
salt, to taste
pepper, to taste

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

SMOKY PAPRIKA SEAFOOD RICE



Smoky paprika seafood rice image

Savoury smoked paprika gives a real lift to this healthy yet impressive paella-style dish with prawns, baby squid and mussels

Provided by Lizzie Harris

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 16

1.3l fish or chicken stock
large pinch of saffron (optional, see tip)
4 tbsp olive oil
4 garlic cloves , 1 left whole, 3 finely chopped
12 large prawns , shells on
4 baby squid (about 250g), cleaned and sliced
1 onion , very finely chopped
2 celery sticks , very finely chopped
1 tsp fennel seeds , lightly crushed
2 tbsp tomato purée
1 tsp smoked paprika (hot or sweet)
300g paella rice
250ml fino sherry or dry white wine
300g fresh mussels , cleaned (discard any that are open)
large handful parsley , roughly chopped
1 lemon , cut into wedges, to serve

Steps:

  • Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.
  • Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.
  • When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven't opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.

Nutrition Facts : Calories 556 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium

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

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

PAPRIKA RICE



Paprika Rice image

Categories     Rice     Side     Steam     Vegetarian     Quick & Easy     Low Sodium     Fall     Vegan     Gourmet

Yield Makes about 7 cups, serving 8

Number Of Ingredients 3

5 quarts water
2 1/2 cups long-grain rice
2 teaspoons paprika

Steps:

  • In a kettle bring the water to a boil, sprinkle in the rice and salt to taste, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 2 days in advance and kept chilled in an airtight container. Reheat the rice in the colander set over a saucepan of boiling water. Transfer the rice to a large bowl, sprinkle it with the paprika, and toss the mixture to coat the rice thoroughly.

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