PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- 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.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- 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.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
CHICKEN AND RICE PAPRIKASH CASSEROLE
Chicken paprikash becomes a one-dish dinner in this casserole. Bell peppers aren't traditional, but they add a lot of vitamin C to the dish and natural sweetness. The brown rice soaks up the sauce and becomes incredibly rich and satisfying, but maintains a nice chew.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.
- Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.
Nutrition Facts : Calories 378 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 313 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 6 grams
CHICKEN WITH TURMERIC AND PAPRIKA OVER RICE
Turmeric and paprika chicken with rice.
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Season chicken mixture with salt and serve over rice.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 29.6 g, Cholesterol 58.3 mg, Fat 2.7 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 0.8 g, Sodium 153.2 mg, Sugar 2.1 g
PAPRIKA CHICKEN WITH RICE
Yum!! Kids love it, everyone loves it! I even take the remaining sauce and use it to mardinade beef kebabs... it is such a versatile dish! Enjoy with rice or potato and crusty bread.
Provided by limecat
Categories Whole Chicken
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cut each chickens into 8 pieces (16 pieces total), discarding any backbone, neck, wing tips and fatty pieces.
- Add 2 tablespoons of olive oil to a fry pan and soften the onion and red pepper.
- Add 2-3 tablespoons flour to onion/red pepper mix and lightly cook off, until slightly browned.
- Put onion/pepper mixture into a large cooking pot on a separate heating plate. Add the paprika to the mixture and cook off for a minute until aromatic -- mix well.! Careful not to burn the mixture.
- Add 2 tablespoons of oil to the pan the brown the chicken pieces for a few minutes on each side.
- Add the browned chicken to the pot with the other mix and fill with water until just covering the chicken. Add the stock and mix well.
- Cook on medium heat for about 5 minutes, stirring until all the paprika is well combined in the water.
- Reduce to a simmer, and cook for about 50 minutes to an hour.
- Serve with rice or potato pieces! Enjoy!
Nutrition Facts : Calories 182.7, Fat 5.7, SaturatedFat 1, Cholesterol 58.1, Sodium 72.8, Carbohydrate 8.2, Fiber 1.8, Sugar 2.9, Protein 24.2
PAPRIKA CHICKEN THIGHS AND RICE SKILLET
This chicken thigh and rice skillet supper cooks together in one pot for an easy, relatively hands-off, all-in-one dinner that is full of smoky paprika flavor.
Provided by fabeveryday
Categories Chicken Thighs
Time 1h15m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
- Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
- Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
- Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.7 g, Cholesterol 70.2 mg, Fat 11.7 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 2.9 g, Sodium 726.1 mg, Sugar 1.4 g
PAPRIKA CHICKEN & RICE BAKE
Make and share this Paprika Chicken & Rice Bake recipe from Food.com.
Provided by SmHerndon
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- BAKE at 375°F 45 minute or until done. Serves 4.
- *For creamier rice, increase water to 1 1/3 cups.
- Put this casserole together, refrigerate covered until you're ready for dinner. While dinner bakes, toss a green salad, steam broccoli spears and slice French bread. Offer ripe pears for dessert.
Nutrition Facts : Calories 332, Fat 6.9, SaturatedFat 1.7, Cholesterol 68.4, Sodium 648.1, Carbohydrate 33.8, Fiber 0.5, Sugar 1.3, Protein 31.2
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