PAPRIKA CHICKEN THIGHS OVER RICE BAKE

4 Servings

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Nutrition

527 Calories

30g Protein

Ingredients

4 chicken thighs bone in, skin on

1 tsp salt

1 tsp pepper

1 tsp dried parsley

1 tsp paprika

1 tbsp olive oil

1 tbsp butter

1/2 red onion diced

2 garlic cloves minced

1 cup rice of choice

1 1/4 cup chicken broth

Preparation

1. Preheat oven at 400°. Cut vegetables accordingly. Set to the side

2. Prepare chicken - add chicken thighs, salt, pepper, parsley and paprika to a bowl. Massage seasoning into chicken well. Set to the side

3. Add olive oil and butter to a medium sized pan on high heat. Once the oil is hot and butter is melted, place chicken thighs skin side down and cook for about 5 minutes until skin is brown and crispy. Flip and cook other side for about 4 minutes. Remove from heat and set to the side

4. Reduce heat to medium high and add onion and garlic to pan cooking until onions are transparent (about 3 - 4 minutes). Add rice to pan and stir rice around to coat evenly in remaining oil

5. Once evenly coated, add chicken broth, salt and pepper to taste. Stir well and bring to a boil. Once boiling, return chicken skin side up to the pan and cover

6. Bake for 40 minutes until chicken and rice are fully cooked