Ghostwritten Recipes

A curated collection of original and family recipes, digitized from fading recipe cards, organized for easy cooking and carrying on love through food.

Paprika Chicken

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Beth Briggs

Paprika Chicken

One pot seasoned chicken thighs with flavorful rice.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 5
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 chicken thighs bone-in skin on recommended
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp garlic powder measure with your heart
  • 1 tbsp neutral oil olive & avocado oil recommended
  • ½ cup onion, diced
  • 1 cup long grain rice
  • 1½ cup chicken broth

Equipment

  • dutch oven

Method
 

  1. Preheat oven to 400℉. On high, heat oil in Dutch oven or other oven-proof pot.
  2. Combine salt, pepper, parsley, paprika, and garlic powder in a small bowl. Pat dry chicken thighs. Season all sides of the chicken thighs.
  3. Place chicken thighs skin-side down in pan. Cook 5-6 minutes without moving, allowing skin to get crispy without burning.
  4. Flip chicken and cook additional 5-6 minutes, ensuring skin does not get stuck to pan. Remove from chicken from pan.
  5. Add onion to pan & cook until transparent.
  6. Add rice to pot, stirring to distribute onion and any liquid in the pot into rice. Toast rice until it is slightly brown.
  7. Pour broth into pot. Add salt & pepper to taste. Stir well and bring to simmer.
  8. Add chicken thighs back into pot, skin-side up, on top of the rice. Pour any juices from plate of chicken over rice.
  9. Cover with lid. Place in oven on middle rack. Bake until rice is fully cooked, around 35 minutes.
    10. If you want crispy skin, remove chicken, place on oven-proof pan and broil until desired crispiness.
  10. Remove all chicken thighs from pan and stir rice. Serve up.

Notes

Based on recipe from Tasty