Description
A savory, one-pan chicken and rice bake with smoky paprika, tender chicken thighs, and fragrant jasmine rice. This dish is simple to prepare and full of flavor, making it perfect for a weeknight dinner.
Ingredients
- For the Chicken:
- 5–6 large bone-in chicken thighs, skin removed
- 1 tsp salt
- ½ tsp black pepper
- 3–4 tsp smoked paprika
- 1 tbsp olive oil
- For the Rice:
- ½ cup red onion, diced
- 2 tbsp garlic, minced
- 1 ½ cups Jasmine rice
- 2 cups low sodium chicken broth
- For Garnish:
- Fresh parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Remove the skin from the chicken thighs and pat them dry. Season the chicken with paprika, salt, and pepper.
- Sear the Chicken: Heat an oven-safe skillet over medium-high heat. Add olive oil and place the chicken thighs in the hot oil. Cook for 3–4 minutes per side until browned. Remove the chicken to a plate.
- Sauté the Aromatics: Remove all but 1 tablespoon of chicken fat from the skillet. Add the diced onions and minced garlic to the skillet and cook for 1–2 minutes, or until fragrant.
- Cook the Rice: Pour in the Jasmine rice and chicken broth, and bring to a boil. Add the chicken thighs back into the skillet.
- Bake: Cover the skillet and bake in the preheated oven for 35 minutes.
- Finish and Serve: Fluff the rice with a fork and taste. Add more salt and pepper as needed. Garnish with chopped fresh parsley before serving.
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg
