PAPRIKA CHICKEN AND RICE BAKE
INGREDIENTS
Servings: 5
5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin side down, in the hot oil. Cook 5-6 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 5-6 minutes to brown the other side, and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin side up, on top of the rice; bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: Remove chicken thighs and broil for crispy skin.
9. Enjoy!
Recipe posted by Sonja Young
Photo posted by Lindy Gillitt – Became Dad’s new favourite.
Lindy Gillitt
Just tried this Dish. Awesome…
Petro Borchard
Ek het dit gisteraand gemaak. Ek het dit gladnie in die oond gesit nie, die hele storie op die stoof gemaak in my swart pot. Ek het vir die laaste sessie ‘n diffuser onder die pot gesit om die temperatuur so laag moontlik te hou. Ek het nie ‘n foto geneem nie, myne was nie so mooi soos die oorspronklike foto nie, maar ek is seker dit was net so lekker!