Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry using paper towels. Season them with smoked paprika, salt, and black pepper.
- Heat a large, oven-safe skillet over medium-high heat. Add olive oil.
- Sear the chicken thighs for about 3-4 minutes on each side until they become golden brown. Once done, transfer them to a plate.
- In the same skillet, leaving about a tablespoon of chicken fat, add the diced onions and minced garlic. Sauté until fragrant.
- Add the Jasmine rice to the skillet, stirring it well to mix with the onion and garlic.
- Pour in the low sodium chicken broth. Bring the mixture to a gentle boil.
- Return the seared chicken thighs to the skillet. Cover the skillet with a lid or aluminum foil and place it in the oven.
- Bake for 35 minutes.
- After baking, fluff the rice gently with a fork, taste, and add more seasoning if needed. Garnish with fresh parsley before serving.
Best ways to enjoy it
When it comes to serving Paprika Chicken and Rice Bake, the possibilities are endless! I love to plate it directly from the skillet, letting that rustic style shine through. This dish pairs wonderfully with a simple green salad tossed in lemon vinaigrette to balance the richness of the chicken, or you could serve it alongside roasted vegetables for added nutritional value. For a bit of heat, consider a dollop of your favorite hot sauce—trust me, it adds a nice kick!
Keeping leftovers fresh
Storing your leftovers is easy! Allow the dish to cool completely, then transfer any remaining chicken and rice into an airtight container. It can be safely refrigerated for up to 3-4 days. If you want to enjoy it later, freezing is also an option—just ensure it’s in a freezer-safe container and can be kept for about 2-3 months. To reheat, thaw overnight in the fridge and warm it up in the oven or microwave until heated through.
Helpful cooking tips
- For extra moisture, consider adding a splash more broth while reheating.
- If you want a crispy top layer, broil the dish for a couple of minutes after baking.
- Don’t rush the searing process; this step is essential for developing those lovely flavors.
- For a fresh twist, add some chopped bell peppers or spinach in the last few minutes of cooking.
Creative twists
If you’re looking to customize this dish, the options are plentiful! You can switch up the rice by using quinoa or cauliflower rice for a lower-carb alternative. Consider adding a layer of your favorite veggies—zucchini or mushrooms work especially well. You can also experiment with different spices such as chili powder or Italian herbs for a unique flavor profile!
Your questions answered
What’s the prep time for this recipe?
The prep time for this dish is approximately 15-20 minutes, making it quite manageable even on busy evenings.
Can I make this dish with chicken breasts instead?
Certainly! If you prefer chicken breasts, just be mindful to monitor the cooking time, as they may cook a bit faster than thighs. Use a meat thermometer to ensure they are cooked to an internal temperature of 165°F (75°C).
How can I ensure my rice is perfectly fluffy?
To achieve fluffy rice, make sure not to stir it too much once you’ve added the broth. Stirring can release excess starch, making the rice sticky.
With this Paprika Chicken and Rice Bake, you are set to create a delicious, comforting meal that everyone at your table will love. Enjoy your cooking adventure!
