Paprika Chicken with Rice

Savor the bold flavors of Paprika Chicken with Rice, a one-pan wonder that combines tender, golden-seared chicken thighs with fragrant, paprika-infused rice and colorful vegetables. This hearty and comforting dish features sweet paprika, garlic, onions, and bell peppers, perfectly blended with long-grain white rice simmered in chicken stock to absorb every ounce of flavor. With just 15 minutes of prep and a simmering cook time of 40 minutes, this recipe is a time-saving favorite for busy weeknights. Topped with a sprinkle of fresh parsley for a burst of freshness, this family-style meal is as visually stunning as it is delicious. Ideal for feeding four, this paprika chicken recipe delivers a satisfying balance of smoky, savory, and subtly sweet flavors in every bite. Perfect for those searching for easy chicken recipes, one-pot meals, or paprika-inspired dinners!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 2 tablespoons sweet paprika powder
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 large, diced bell pepper
• 1 cup long-grain white rice
• 2 cups chicken stock
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Pat the chicken thighs dry with paper towels and season them with 1 tablespoon of paprika powder, salt, and black pepper on both sides.

Step 2

In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip the chicken and sear for another 3-4 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in the bell pepper and cook for 2-3 minutes until slightly softened. Add the remaining 1 tablespoon of paprika powder and dried thyme. Stir to combine.

Step 5

Add the uncooked rice to the pan and stir it into the vegetable mixture, toasting the rice for 1-2 minutes.

Step 6

Pour in the chicken stock and stir well to ensure nothing is sticking to the bottom of the pan.

Step 7

Return the seared chicken thighs to the pan, placing them on top of the rice and vegetable mixture. Lower the heat to a simmer and cover the pan with a lid.

Step 8

Cook for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature of 165°F/74°C). Check occasionally and stir to ensure the rice cooks evenly and does not stick.

Step 9

Once cooked, remove the pan from the heat and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Step 10

Serve the paprika chicken with the flavorful rice directly from the pan for a hearty, family-style meal.

Nutrition Facts

Serving size	(1905.5g)

Amount per serving	% Daily Value*
Calories	2106.9

Total Fat 104.1g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 606.6mg	0%
Sodium 3128.4mg	0%
Total Carbohydrate 93.8g	0%
Dietary Fiber 11.7g	0%
Total Sugars 15.4g
Protein 194.0g	0%

Vitamin D 42IU	0%
Calcium 245.2mg	0%
Iron 15.7mg	0%
Potassium 2520.0mg	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: 44.9%

Protein: 37.2%

Carbs: 18.0%