Chicken Paprika with Rice

chicken paprika with rice

Chicken Paprika with Rice

Chicken Paprika with Rice

Chicken Paprika with Rice is a classic Sunday dinner. A one-pot dinner. The flavorful spice and herb mixture of the paprika, onion, saffron and other spices imparts a wonderful to the chicken and the rice. Cooking the chicken with the skin adds additional flavor. But, if you prefer to cook them skinless, the overall flavor will still be delicious. The rice helps to keep the chicken moist.

We like to serve our chicken and rice with a vegetable side, like steamed broccoli or a baked squash, depending on the season. That’s why Paprika Chicken with Rice makes a nice meal by itself or with an extra vegetable on the side.

Servings: 4 servings

Ingredients:
8 Chicken Thighs, Bone-in, Skin-on
(You can use chicken breasts but they can get dry if cooked too long. We use a mix of both.)
4 Tablespoons Olive Oil
1 Tablespoon Sweet Spanish Paprika
2 Teaspoons Onion Powder
2 Teaspoon Garlic Powder
2 Teaspoon Dried Greek Oregano, crushed
1 Teaspoon Dried Rosemary
1 Cup Thinly Sliced Mushrooms
1 Cup Onion, Chopped
1 Cup Tomatoes, Chopped Small
1 ½ Cup White Rice
3 Cups Chicken Broth
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Sea Salt
⅛ Teaspoon Saffron, crushed fine (omit if you don’t have it, but it does add extra flavor)

Directions:
Rinse chicken pieces. Pat dry and with paper towels. Set aside.

In a small mixing bowl, thoroughly combine the Paprika, Onion Powder, Garlic Powder, Oregano and Rosemary. Lightly coat the chicken pieces with olive oil. Sprinkle the spice mixture evenly over the chicken pieces. Rub in the mixture to evenly coat the pieces.

Heat 3 tablespoons of the olive oil in a Dutch Oven (or heavy pan) over medium-high heat. Add the chicken pieces, half at a time. Brown on both sides, about 3-4 minutes each side. You might have to add the extra tablespoon of oil to the pan with the second batch. Transfer to a plate and set aside.

Add the chopped onion and mushrooms to the pan. Reduce the heat to medium and cook about 5 minutes or until soft. Stir frequently to keep from sticking and burning. Add the tomatoes and the rice. Stir together for another minute, allowing all the flavors to mingle.

Add chicken broth, salt pepper and saffron to the pan and stir together. Add the browned chicken pieces back to the pan. Raise heat to bring the mixture to a boil. Cover and reduce the heat to a simmer. Cook about 30 minutes, or until the chicken is tender and rice has absorbed the liquid. Taste and adjust the salt and pepper if needed.

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