Ingredients
Scale
- 8 chciken thighs
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon hot chilli pepper flakes
- 1/2 cup butter
- 5 cloves garlic minced
- 1 onion chopped
- 1/2 red pepper chopped
- chopped mushrooms If desired.
- 1/2 cup chicken broth
- 2 cup long grain rice
Instructions
-
Preheat your oven to 400˚F (200˚C).
-
In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and smokey paprika.
-
On high, heat olive oil in an oven-proof pot and place chicken thighs, skin-side up, in the hot oil. Cook for 7-10 minutes or the thighs develop brown crispy skin and flip over.
-
Cook an additional 7-10 minutes to brown the other side and remove from the pot.
-
Add the garlic and the butter to the pot, and cook for 2 minutes.
-
Next, add the chopped onion and red pepper pieces and stir. Cook them for 5 minutes, until tender.
-
Pour the rice and chicken broth into the pot and season with salt and pepper. Stir well, bringing it to a boil.
-
Add water and cook the rice for 10 minutes, string it.
-
Then, add the mushroom pieces and the paprika chicken thighs back into the pot, skin-side up, on top of the rice.
-
Cover the pot with a lid and bake your paprika chicken with rice for 30 minutes, or until the rice is fully cooked.
-
For extra crispy chicken thighs, remove the lid from the pot and bake for extra 5 minutes.
- Prep Time: 5
- Cook Time: 50
- Category: Dinner, Main Dish
- Cuisine: American