Best 2 Paprika Chicken Rice Bake Recipes

Indulge in the hearty goodness of paprika chicken rice bake, a delightful one-pot meal that combines tender chicken, fluffy rice, and a flavorful paprika sauce. This comforting dish is a perfect blend of spices and textures, making it a family favorite. With easy-to-follow instructions and a list of alternative ingredients, this recipe caters to various dietary preferences. Additionally, discover variations like the creamy paprika chicken and rice, a rich and luscious take on the classic dish, and the vegan paprika rice bake, a plant-based rendition that's equally satisfying. Whichever variation you choose, this paprika chicken rice bake is sure to become a staple in your weekly meal plan.

Here are our top 2 tried and tested recipes!

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

PAPRIKA CHICKEN & RICE BAKE

Paprika Chicken & Rice Bake image

Make and share this Paprika Chicken & Rice Bake recipe from Food.com.

Provided by SmHerndon

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup or 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1 cup water
3/4 cup uncooked long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 boneless skinless chicken breast halves

Steps:

MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375°F 45 minute or until done. Serves 4.
*For creamier rice, increase water to 1 1/3 cups.
Put this casserole together, refrigerate covered until you're ready for dinner. While dinner bakes, toss a green salad, steam broccoli spears and slice French bread. Offer ripe pears for dessert.

Nutrition Facts : Calories 332, Fat 6.9, SaturatedFat 1.7, Cholesterol 68.4, Sodium 648.1, Carbohydrate 33.8, Fiber 0.5, Sugar 1.3, Protein 31.2

Tips:

To achieve the best flavor, use high-quality paprika. Smoked paprika adds a lovely smoky flavor, while sweet paprika has a milder, more delicate taste.
If you don't have a Dutch oven, you can use a large skillet or braising pan. Just make sure that the pan is oven-safe.
To save time, you can use pre-cooked rice. Just be sure to heat it through before adding it to the casserole.
This dish is also great for meal prep. Simply cook the chicken and rice mixture ahead of time and store it in the refrigerator for up to 3 days. When you're ready to serve, just reheat it in the oven.

Conclusion:

This paprika chicken and rice bake is a delicious and easy one-pan meal that's perfect for a busy weeknight. The chicken is tender and juicy, the rice is fluffy and flavorful, and the paprika sauce is rich and creamy. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give this paprika chicken and rice bake a try. You won't be disappointed!