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One Pot Chicken Paprika Rice
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One Pot Chicken Paprika Rice

1 h 15 minPara 4Nutri-Score C€€
de @melissajorealrecipes40 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • bone-in skin-on chicken thighs (room temperature, patted dry)Carne5 piezas
  • red onion (chopped)Frutas y verduras60 g
  • green onion (chopped)Frutas y verduras3 piezas
  • celery (chopped)Frutas y verduras2 piezas
  • yellow bell pepper (chopped)Frutas y verduras100 g
  • garlic (chopped)Frutas y verduras7 piezas
  • tomato pasteDespensa15 g
  • chicken base (heaping teaspoon)Despensa5 g
  • long grain rice (rinsed)Cereales185 g
  • waterOtro360 ml
  • olive oilDespensa15 ml
  • butterLácteos28 g
  • paprikaEspecias6 g
  • smoked paprikaEspecias3 g
  • dried parsleyEspecias3 g
  • Italian seasoningEspecias1 g
  • kosher saltEspecias10 g
  • black pepperEspecias10 g

por ración

Nutrición

506kcal

Carbohidratos
41 g
Proteínas
26 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Horno

paso a paso

Preparación

  1. Season the chicken

    • Pat the chicken thighs dry and rub paprika, smoked paprika, dried parsley, salt and pepper into both sides and under the skin.
    • Massage the seasoning in well so it coats the meat evenly.
    Paso 1

  2. Brown the chicken

    • Heat the olive oil and butter in a skillet over medium-high heat.
    • Add the chicken thighs and brown on each side without moving them, then flip.
    • Remove the chicken from the pan and set aside.
    Paso 2

  3. Sauté the vegetables

    • In the same pan, add the red onion, yellow bell pepper, celery, green onion, garlic, Italian seasoning, salt and pepper.
    • Sauté over medium-high heat for a few minutes until softened.
    Paso 3

  4. Brown the tomato paste and chicken base

    • Add the tomato paste and brown it for a few minutes.
    • Stir in the chicken base and cook for a few more minutes.
    Paso 4

  5. Toast the rice

    • Add the long grain rice and sauté for a few more minutes, stirring to coat in the pan mixture.
    Paso 5

  6. Add water and return the chicken

    • Pour in the water and return the chicken to the pan along with all its juices.
    • Bring everything to a boil, then cover with the lid.
    Paso 6

  7. Bake

    • Bake covered at 400 °F (200 °C) until the rice is tender and the chicken is cooked through.
    Paso 7

  8. Serve

    • Fluff the rice and serve the chicken on top, straight from the pot.
    Paso 8
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