Papi’s Paprika Chicken & Rice has us coming home weekend after weekend for a taste! Just thinking about the way he seasons those chicken thighs just right makes our mouths start to water. Oh, and the best part is how he ends the cooking process! He bakes those pieces of fried chicken IN the savory rice to create a dish that’s amazingly crispy and mind-blowingly flavorful. Woo! We can’t wait until next Friday when we get to have Papi’s Paprika Chicken & Rice for dinner yet again! It’s too good to stay away from!
Ingredients
- 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
- 1/2 cup red onion, diced
- 1 cup long grain rice
- 1 1/2 cups chicken broth
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large bowl, evenly season the chicken thighs with 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika, and the parsley.
Step 3 –In an oven-safe pot over high heat, heat the oil.
Step 4 –Add the chicken thighs, skin-side down, to the hot oil and cook until they develop a brown, crispy skin, about 5-6 minutes.
Step 5 –Flip the chicken thighs over and cook until the other sides are brown, about 5-6 minutes.
Step 6 –Transfer the chicken thighs to a plate.
Step 7 –Add the garlic and the onions to the same pot and cook until the onions are transparent.
Step 8 –Add the rice and the chicken broth to the garlic-onion mixture and season with the extra salt and the extra pepper. Stir well and bring to a boil.
Step 9 –Place the chicken thighs on top of the rice, skin-side up, cover, then bring to a boil.
Step 10 –Transfer the pot to the oven and bake until the rice is fully-cooked and the chicken thighs reach an internal temperature of 165 degrees F, about 35-40 minutes.
Step 11 –Switch the oven to broil and transfer the chicken thighs to a clean baking dish.
Step 12 –Broil the chicken thighs until crispy.
Step 13 –Serve the chicken over the rice.
