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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 Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the rice and additional smoked paprika, stirring for 1-2 minutes to toast the rice slightly.
  5. Pour in the chicken broth and bring to a simmer, seasoning with additional salt and pepper.
  6. 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.
  7. Let the dish rest, covered, for 5 minutes before garnishing with fresh parsley and serving.