Paprika Chicken and Rice Bake

1 step

Cook:45min

Use cast iron pan to transfer from stove top to oven

Updated at: Thu, 17 Aug 2023 01:06:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories460.3 kcal (23%)

Total Fat24.8 g (35%)

Carbs32.3 g (12%)

Sugars0.9 g (1%)

Protein24.9 g (50%)

Sodium995.4 mg (50%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

5chicken thighs

1 teaspoonsalt

1 teaspoonpepper

1 teaspoonpaprika

1 teaspoondried parsley

1 tablespoonolive oil

1 tablespoongarlic

½ cupred onion

1 cuplong grain rice

1 ½ cupschicken broth

Salt

Pepper

to taste

Instructions

Step 1

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. Cook an additional 5-6 minutes to brown the other side and remove from the pot. 4. Add the garlic and onions to the pot, and cook until the onions are transparent. 5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil. 6. 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. 7. Bake for 35-40 minutes, or until the rice is fully cooked. 8. Optional: remove chicken thighs and broil for crispy skin. 9. Enjoy!