Best 3 Paprika Chicken Rice Bake Recipe By Tasty Recipes

Tasty's paprika chicken rice bake is a delightful dish that combines the savory flavors of paprika, tender chicken, and fluffy rice. This one-pan dish is not only easy to make but also a crowd-pleaser, perfect for a quick weeknight dinner or a comforting family meal. This article will take you through a step-by-step guide on how to prepare this delicious recipe, ensuring you create a flavorful and satisfying paprika chicken rice bake that will become a favorite in your kitchen.

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PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Paprika Chicken & Rice Bake Recipe by Tasty image

Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.

Provided by Claire Nolan

Categories Dinner

Yield 5 servings

Number Of Ingredients 12

Ingredients

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
1 ½ cups chicken broth
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400˚F (200˚C).
In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or 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.
Add the garlic and onions to the pot, and cook until the onions are transparent.
Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
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.
Bake for 35-40 minutes, or until the rice is fully cooked.
NOTE: For a crispy skin, remove chicken thighs and broil.
Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams

EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY

Easy Chicken Fajita Rice And Veggie Bake Recipe by Tasty image

Here's what you need: chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, black pepper, onion, red bell pepper, green bell pepper, olive oil, long grain rice, chicken broth, chicken tender, tomato, cilantro, cheese, lime wedge

Provided by Hitomi Aihara

Categories Dinner

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
½ onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons olive oil
1 cup long grain rice
2 cups chicken broth
1 ½ lb chicken tender
tomato
cilantro
cheese
lime wedge

Steps:

Preheat oven to 375°F (190°C).
In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
In a large bowl, combine, onion, peppers, and chicken.
Add oil and seasoning, and mix until seasoning is fully incorporated.
In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
Serve with tomatoes, cilantro, and cheese, if desired.
Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 53 grams, Fat 26 grams, Fiber 1 gram, Protein 27 grams, Sugar 5 grams

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY

One-pot Lemon Pepper Chicken & Rice Recipe by Tasty image

Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley

Provided by Claire Nolan

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons lemon pepper
1 tablespoon paprika
2 cloves garlic, minced
1 tablespoon olive oil
2 lb chicken thighs with skin
4 tablespoons butter
1 yellow onion, diced
1 ½ cups arborio rice
¼ cup white wine
4 cups chicken broth
1 ½ cups milk
pepper, to taste
1 cup parmesan cheese
¼ cup fresh parsley, optional

Steps:

Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
With a paper towel, carefully wipe out excess fat, leaving the seasoning.
Preheat your oven to 350˚F (175˚C).
On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
Add the rice and stir until it becomes translucent (1-2 minutes).
Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
Enjoy!

Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams

Tips:

Choose the right rice: Medium-grain rice, such as arborio or carnaroli, is best for this dish as it absorbs the flavors of the sauce well and holds its shape after cooking.
Use high-quality paprika: Look for Hungarian paprika, which has a deep red color and a slightly smoky flavor.
Don't overcrowd the pan: When searing the chicken, make sure to do it in batches so that the chicken doesn't steam and the skin doesn't get soggy.
Cook the rice until it is al dente: The rice should be cooked through but still have a slight bite to it.
Let the dish rest before serving: This will allow the flavors to meld and the rice to absorb the sauce.

Conclusion:

This paprika chicken and rice bake is a delicious and easy one-pot meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the rice is flavorful and creamy, and the paprika sauce is rich and smoky. With a few simple tips, you can make this dish a success every time. Note: This response is generated by an AI Language model, it's not intended to be used as a substitute for professional advice.