Paprika Chicken Rice Bake

Indulge in the comforting flavors of this Paprika Chicken Rice Bake, a one-pan wonder perfect for busy weeknights or cozy family dinners. Succulent, spice-rubbed chicken thighs are seared to golden perfection before being nestled over a bed of fragrant long-grain rice infused with smoky paprika, cumin, and sautéed aromatics like onion, garlic, and red bell pepper. This oven-baked dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Combining tender, juicy chicken with perfectly cooked rice in a rich, savory broth, this recipe is as easy as it is flavorful, taking just 15 minutes to prep and delivering a satisfying, wholesome meal in under an hour. Ideal for those searching for simple yet delicious baked chicken and rice recipes with a bold, spiced twist!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, mix together the paprika, cumin, garlic powder, salt, and black pepper.

Step 3

Rub the spice mixture evenly over the chicken thighs and set aside.

Step 4

In a large ovenproof skillet or casserole dish, heat 1 tablespoon of olive oil over medium heat.

Step 5

Add the chicken thighs, skin side down, and sear for 3-4 minutes until golden brown. Flip and cook for another 2 minutes. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.

Step 7

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 8

Stir in the uncooked rice, stirring well to coat the grains in the oil and aromatics.

Step 9

Pour in the chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Bring the mixture to a simmer.

Step 10

Nestle the seared chicken thighs on top of the rice mixture, skin side up.

Step 11

Cover the skillet or casserole dish with a lid or aluminum foil and transfer it to the preheated oven.

Step 12

Bake for 35 minutes, then uncover and bake for an additional 10-15 minutes, or until the rice is tender, the chicken is cooked through (internal temperature of 165°F/74°C), and the skin is slightly crispy.

Step 13

Remove from the oven and let rest for 5 minutes.

Step 14

Garnish with fresh chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	(2200.8g)

Amount per serving	% Daily Value*
Calories	2701.1

Total Fat 129.6g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 846mg	0%
Sodium 4788.8mg	0%
Total Carbohydrate 113.8g	0%
Dietary Fiber 8.3g	0%
Total Sugars 11.5g
Protein 256.7g	0%

Vitamin D 63IU	0%
Calcium 296.4mg	0%
Iron 17.9mg	0%
Potassium 3557.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 38.8%

Carbs: 17.2%