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.

The ingredient of Paprika Chicken Thighs and Rice Skillet

1. 1 teaspoon dome paprika
2. 1 teaspoon seasoning salt
3. u00bd teaspoon garlic powder
4. 1u2009u00bc pounds bone-in, skin-on chicken thighs
5. 1 tablespoon olive oil
6. 1 medium onion, diced
7. 3 cloves garlic, finely chopped
8. 1u2009u00bd cups long-grain white rice
9. 2 cups chicken addition
10. 1 (14.5 ounce) can crushed tomatoes
11. 1 teaspoon dried basil
12. 1 teaspoon sports ground paprika
13. u00bd teaspoon seasoning salt
14. u00bc teaspoon garlic powder
15. u00bc teaspoon arena black pepper

The instruction how to make Paprika Chicken Thighs and Rice Skillet

1. Preheat the oven to 350 degrees F (175 degrees C).
2. enlarge paprika, seasoning salt, and garlic powder for seasoning fusion in a small bowl; massage into both sides of chicken thighs.
3. Heat olive oil in a Dutch oven exceeding medium-high heat. grow chicken thighs to the hot oil and cook until browned, virtually 4 minutes per side. Transfer chicken to a plate.
4. go to onion and garlic to the Dutch oven and work up into the drippings. Cook, stirring occasionally, for 2 minutes. ensue rice and move around until without difficulty coated in oil.
5. 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 more or less culmination and cover afterward a lid.
6. Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. demonstrate rice from the bottom to the top, subsequently next place chicken urge on in this area peak of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.

Nutritions of Paprika Chicken Thighs and Rice Skillet

calories: 428.4 calories
carbohydrateContent: 54.7 g
cholesterolContent: 70.2 mg
fatContent: 11.7 g
fiberContent: 3.3 g
proteinContent: 25.3 g
saturatedFatContent: 2.9 g
servingSize:
sodiumContent: 726.1 mg
sugarContent: 1.4 g
transFatContent:
unsaturatedFatContent: