Paprika Chicken & Rice Bake


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Here is what you’ll need!

Paprika Chicken & Rice
Servings: 5

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste

1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.
9. Enjoy!

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33 thoughts on “Paprika Chicken & Rice Bake”

  1. I made this for my family and it was a big hit… with EVERYONE! And that never happens in my house…..

  2. how do u get to rice to not be crispy? more broth? cooked in twice with ingredients cut in half..both times rice was crunchy in some spots

  3. Made this today.  Only change I made was to remove the skin from the chicken thighs.  Everything else followed exactly.   It was DELICIOUS!   Thank you!

  4. I was thinking of making this but with more chicken, has anyone done that?? We are a family of 5 and I need there to be enough for 2nds

  5. I made this tonight – just finished eating it. It was incredibly easy and quite tasty! I doubled the garlic, onions, and spices, and I used 2 cups of broth instead of 1.5 (but I would just use 1.5 next time). I'm adding this cheap, easy recipe to my make again collection!

  6. made this tonight….very easy and it was yummy! the rice tastes very good. The chicken skin is no longer crispy as i made it in my dutch oven….but i guess you could just fry it skin down in a pan again before eating. I will make this supper again! 🙂

  7. If you do it this way, you'll have rubbery chicken skin. I prefer to use white breast meat, cook it to 160, then shred it and add it at the very end.

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