Paprika Chicken Thighs and Rice Skillet Recipe

Chicken and Rice Skillet

This flavorful chicken and rice skillet is an easy one-pot meal that combines tender, seasoned chicken thighs with aromatic rice and savory tomato sauce. Perfect for a weeknight dinner, it requires minimal prep and delivers maximum taste.

Ingredients

Original recipe (1X) yields 5 servings:

Seasoning Blend:

• 1 teaspoon ground paprika
• 1 teaspoon seasoning salt
• teaspoon garlic powder

Chicken and Rice Skillet:

• 1 pounds bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, finely chopped
• 1 cups long-grain white rice
• 2 cups chicken stock
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon dried basil
• teaspoon seasoning salt
• teaspoon garlic powder
• teaspoon ground black pepper

Directions

Step 1: Preheat your oven to 350F (175C).

Step 2: In a small bowl, combine paprika, seasoning salt, and garlic powder. Rub this seasoning blend onto both sides of the chicken thighs, ensuring they are well-coated.

Step 3: Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken thighs to the pot and cook for about 4 minutes per side, until golden brown. Once browned, transfer the chicken to a plate and set aside.

Step 4: In the same Dutch oven, add the diced onion and chopped garlic. Stir them into the leftover drippings, cooking for about 2 minutes until fragrant and softened.

Step 5: Add the rice to the pot and stir it in the oil and aromatics until evenly coated.

Step 6: Turn off the heat. Pour in the chicken stock, stirring gently and scraping the bottom of the pot with a spoon to release any flavorful browned bits. Stir in the crushed tomatoes, dried basil, paprika, seasoning salt, garlic powder, and black pepper.

Step 7: Place the browned chicken thighs on top of the rice mixture. Cover the Dutch oven with a lid and transfer it to the preheated oven.

Step 8: Bake for 30 minutes. After 30 minutes, uncover the pot and use tongs to remove the chicken to a plate.

Step 9: Stir the rice from the bottom to the top, making sure it's well-mixed. Return the chicken to the top of the rice.

Step 10: Continue to cook, uncovered, for an additional 15-18 minutes, or until all the liquid is absorbed and the rice is tender.

Nutrition Facts

Per Serving:

• Calories: 428
• Fat: 12g (15% DV)
• Saturated Fat: 3g (15% DV)
• Cholesterol: 70mg (23% DV)
• Sodium: 726mg (32% DV)
• Total Carbohydrates: 55g (20% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 1g
• Protein: 25g (51% DV)
• Vitamin C: 11mg (12% DV)
• Calcium: 77mg (6% DV)
• Iron: 5mg (27% DV)
• Potassium: 563mg (12% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.