One-Skillet Paprika Chicken Thighs with Pepper Rice Recipe: Effortless Delights

Indulge in the ease of cooking with our One-Skillet Paprika Chicken Thighs—a recipe crafted for effortless delights, bringing a burst of flavor to your table. Picture tender chicken thighs infused with smoky paprika, nestled atop a bed of vibrant pepper rice, creating a symphony of tastes and textures that embody the essence of simple sophistication. Whether you’re a busy home cook or someone seeking a hassle-free culinary adventure, this guide is your key to savoring the authentic goodness of Simplicity in a Skillet. Join us as we guide you through the steps, ensuring each bite is a celebration of juicy perfection, bold spices, and the delightful satisfaction that defines this cherished recipe. Get ready to enjoy Effortless Delights with our Paprika Chicken Thighs and Pepper Rice!

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 teaspoons smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

Preheat and Sear:

  • Preheat your oven to 375°F (190°C).
  • Season the chicken thighs generously with salt, pepper, and 1 teaspoon of smoked paprika.
  • Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of olive oil.
  • Sear the chicken thighs, skin-side down, until they are golden brown and crispy, about 4-5 minutes per side. Remove them from the skillet and set them aside.

Sauté Vegetables:

  • In the same skillet, add the remaining 1 tablespoon of olive oil.
  • Add the finely chopped onion, diced red bell pepper, and diced yellow bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften.

Add Garlic and Rice:

  • Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  • Add the white rice and the remaining 1 teaspoon of smoked paprika. Stir to coat the rice with the flavorful spices.

Simmer and Return Chicken:

  • Pour in the chicken broth and bring the mixture to a simmer.
  • Return the seared chicken thighs to the skillet, placing them on top of the rice.

Bake:

  • Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
  • Bake for 25-30 minutes or until the rice is tender, and the chicken is cooked through with an internal temperature of 165°F (74°C).

Garnish and Serve:

  • Once done, remove the skillet from the oven.
  • Optionally, garnish the dish with fresh parsley for a pop of color and freshness.
  • Serve the One-Skillet Paprika Chicken Thighs with Pepper Rice directly from the skillet and enjoy your effortless and flavorful meal.

Additional Information

This one-skillet wonder combines tender and juicy chicken thighs with aromatic smoked paprika and a medley of bell peppers, all nestled on a bed of perfectly cooked rice. The result is a comforting and satisfying dinner that requires minimal effort and delivers maximum flavor.

Feel free to customize this recipe with your favorite herbs and spices, or add other vegetables to suit your taste. It’s a versatile and convenient dish that’s perfect for weeknight dinners or whenever you’re craving a simple yet delicious meal.

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