Smoked Paprika Chicken with Basmati Rice

Smoked Paprika Chicken in cast iron skilletwith Basmati Rice in Pan

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5 from 6 votes

Smoked Paprika Chicken with Basmati Rice

Tender chicken thighs nestled in a flavorful basmati rice and seasoned with smoky paprika

Prep Time5

Cook Time35

Total Time40

Course: Entree

Cuisine: International

Servings: servings

Calories: 697kcal

Author: Anecia Hero

Ingredients

3 pounds chicken thighs , boneless, skinless; about 8 thighs
1 tablespoon oil
3 tablespoons butter
1 cup green bell pepper ,chopped
1 cup onion , chopped
1 tablespoon garlic , minced
2 teaspoons salt , divided
1 12 ounce jar roasted red peppers (packed in water or oil; doesn't matter)
1 tablespoon bouillon , chicken or tomato
2 tablespoons paprika , smoked; divided
3 cups basmati rice
4 cups water , or chicken broth/stock

Instructions

Prep

Chop onion, bell pepper and set aside
1 cup onion, 1 cup green bell pepper
Drain roasted red peppers and cut into smaller pieces; set aside
1 12 ounce jar roasted red peppers
Rinse basmati rice in a fine strainer under cold water until the water runs clear; set aside
Add oil and butter to skillet on medium - medium high heat
1 tablespoon oil, 3 tablespoons butter
Lightly season chicken thighs with a sprinkling of salt and ½ tablespoon of paprika

Cook

Place chicken in hot oil/butter mixture; cook until golden brown on both sides - about 8-10 minutes; remove meat from skillet; set aside
3 pounds chicken thighs
Add chopped onion, green bell pepper and roasted red peppers to the skillet and cook until semi-tender - about 4 minutes
Add rice, garlic, bouillon, 1 teaspoon salt, 1 tablespoon paprika; stir until combined
1 tablespoon garlic, 3 cups basmati rice, 1 tablespoon bouillon
Add water (or chicken broth) to rice mixture; stir
4 cups water
Add chicken back into skillet; season with remaining ½ tablespoon of paprika
2 tablespoons paprika, 2 teaspoons salt
Cover and turn heat to medium low; cook for 20 minutes, or until rice is tender and chicken reaches 165ºF internal temperature

Notes

Brown the chicken then remove it from the pan; it won't be cooked through yet. That will happen when it's added back into the skillet with the rice and veggies
Turn down the heat of the stove to medium or medium low after you add the browned chicken back to the skillet. This low temperature will steam the rice and cook the chicken the rest of the way.
Cook until center of chicken reaches 165ºF and rice is tender.

This recipe uses 1 tablespoon of chicken or tomato bouillon and water; you can substitute the water with chicken broth/stock and leave out the bouillon if you like.

Nutrition