Paprika Chicken Rice Bake

Original Recipe by Tasty

Servings: 3

Total Time

1 hr 10 min

Prep Time

15 minutes

Cook Time

55 minutes

Ingredients

• Pack of chicken thighs

• 1 teaspoon salt, plus more to taste

• 1 teaspoon pepper, plus more to taste

• 2 teaspoons paprika

• 1 teaspoon dried parsley

• .5 teaspoon of eqach: onion powder, garlic powder, cayenne (could be .25 teaspoon for less spicy)

• 1 tablespoon olive oil

• 1 tablespoon garlic, minced

• ½ cup red onion, diced

• 1 cup long grain rice

• 3 cups chicken broth

Directions

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 onions to the pot, and cook until transparent. Add garlic and cook 30 seconds.

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 30 minutes, or until the rice is fully cooked.

Nutrition

• Calories 442

• Fat 13g

• Carbs 40g

• Fiber 0g

• Sugar 1g

• Protein 41g