Recipe Review – Paprika Chicken and Rice Bake

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!  Just as I recommend recipes to my 1:1 clients. The image(s) on this page are from my version. Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

This quick weeknight Paprika Chicken and Rice Bake recipe from Butter Your Biscuit uses only 6 ingredients (not including oil, salt and pepper) for a simple hands-off balanced meal in one pan.

I love the balance of protein, carbohydrates and vegetables in this one-pan recipe. You’ll love doing dishes.

Money saving tip: chicken thighs are a less expensive cut of chicken compared to chicken breast. ​Contrary to what we’ve been told, chicken thighs are not less healthy than breast meat. Save even more by purchasing bone-in, skin-on thighs and removing the skin yourself before cooking. 

To make, season chicken and cook in an oven safe skillet. Once chicken is cooked, you’ll remove it from the pan and sauté garlic and onions until translucent. You’ll then add rice and broth, bringing to a boil before adding back the cooked chicken. This mixture will bake for about 30 minutes.

What you’ll Need:

  • 5-6 bone in chicken thighs, skin removed

  • 1 tsp salt

  • 1 tsp pepper

  • 1 1/2 tsp smoked paprika

  • 1 tbsp olive oil

  • 1/2 cup diced red onion

  • 2 tbsp garlic

  • 1 1/2 cups jasmine rice

  • 2 cups chicken broth

Makes 2-3 servings

Ready in 40 minutes

Want to make it? Click the link for the full recipe ? Paprika Chicken and Rice Bake Recipe from Butter your Biscuit

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