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Close-up of seasoned baked chicken pieces served over rice mixed with diced red bell peppers, onions, and celery. The dish appears well-cooked and flavorful with a golden-brown texture.
Melissa Jo

Chicken Paprika

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Chicken Paprika gives you chicken thighs skin-on bone-in, rice, and or- 1 & ½ cups of chicken stock in a delicious main course that is easy to enjoy.
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Prep Time 30 minutes
Cook Time 1 hour
Course: Main Course
Cuisine: American

Ingredients
  

  • 4-5 chicken thighs skin-on bone-in
  • 1 cup of rice long grain white rice
  • 1 & ½ cups of water & 1 tsp of Better than Bouillon Base
  • OR- 1 & ½ cups of chicken stock
  • 1 stalk of celery chopped
  • 4 green onions chopped white and green parts
  • 1 large yellow onion chopped
  • 4-5 cloves of garlic chopped
  • ½ red pepper chopped
  • 2 tbsp of tomato paste
  • 1 tsp of italian seasoning
  • 1 tsp of paprika
  • Salt & pepper to taste
  • Fats for pan:
  • 1-2 tbsp of canola oil
  • Seasoning for chicken rub:
  • 1 tsp of paprika
  • 1 tsp of smoked paprika
  • 1 tsp of parsley
  • Black pepper to taste

Method
 

  1. Preheat oven to 400 degrees
  2. Chicken thighs should be room temperature and patted dry of any moisture. Season your chicken with the seasonings for chicken rub. Let them settle into the chicken about 5 minutes before browning.
  3. Chop up all of the vegetables into small pieces. Mince your garlic.
  4. Add canola or vegetable oil to a skillet with high sides (oven safe skillet) and brown the chicken starting with the skin side down first. Brown about 5 minutes per side and don’t mess with it! Leave it to get nice and crispy.
  5. Remove the chicken once browned and add all of the vegetables into the same skillet. Add the garlic once the other vegetables are about half way through cooking (once the onions are translucent) saute all of the veggies until they are golden.
  6. Next add the rest of the seasoning and the tomato paste. Saute a few minutes.
  7. Add the Better than Bouillon and saute another minute. Then add the water and the rice. Bring to a boil. (If you don’t have Better than bouillon then substitute 1 & ½ cups of chicken stock in place of the bouillon and water)
  8. Once the dish is boiling add the chicken on top of the mixture and all of the juices (drippings)that settled into the plate.
  9. Cover with an oven safe lid and pop into the oven and bake at 400 degrees for 35-40 minutes.
  10. Remove from the oven and fluff up the rice with a fork.
  11. If you want crispy skin chicken then remove the chicken from the dish and add separately back into the oven for about 2-3 minutes on broil
  12. Serve and enjoy the most delicious dinner!

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