Paprika Chicken & Rice Bake Recipe by Tasty

• 份量: 5 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 10 minutes

配料

5 chicken thighs

1 teaspoon salt, plus more to taste

1 teaspoon pepper, plus more to taste

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

1 ½ cups chicken broth

步骤

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!

营养

• 卡路里: 311
• 总脂肪: 7 g
• 总碳水化合物: 40 g
• 膳食纤维: 0 g
• 总糖: 1 g
• 蛋白质: 22 g