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One Pot Paprika Chicken Thighs and Rice Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 5-6 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
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder plus more to taste
  • 1 teaspoon onion powder plus more to taste
  • 2 ½ cups chicken broth
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, cayenne powder, and smoked paprika. Preheat the oven to 375°F.
  • Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown and crispy, about 5-7 minutes. Flip and cook another 5 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for 1 more minute.
  • Add the rice and additional smoked paprika, stirring for 1-2 minutes to toast the rice slightly.
  • Pour in the chicken broth and bring to a simmer, seasoning with additional salt and pepper.
  • Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice. Cover and bake in the preheated oven for 25-30 minutes, or until the rice is tender and the chicken is fully cooked.
  • Let the dish rest, covered, for 5 minutes before garnishing with fresh parsley and serving.