Paprika Chicken & Rice
Serves 410 mins prep30 mins cook
This one-pan paprika chicken and rice dish is a super fast and easy family favorite that makes cleaning a breeze. With juicy chicken thighs sautéed to golden brown and flavored with paprika, served over jasmine rice in a savory chicken stock, it's sure to be a hit at your dinner table.
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What you need
Instructions
1: Sauté pat dried and seasoned chicken thighs in olive oil over medium high heat on both sides until golden brown and then set aside. 2: Sauté chopped shallot until translucent. 3: Add 2 cups of jasmine rice and 3 cups of chicken stock to the pan. 4: Return the chicken back to your Dutch oven. 5: Bring to a boil and transfer to a preheated oven at 425°F. 6: Cook covered for 20 minutes, then uncovered for another 10-15 minutes.View original recipe