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One Pot Chicken Paprika Rice
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One Pot Chicken Paprika Rice

1 h 15Pour 4Nutri-Score C€€
par @melissajorealrecipes40 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

4 personnes
  • bone-in skin-on chicken thighs (room temperature, patted dry)Viandes5 morceaux
  • red onion (chopped)Fruits et légumes60 g
  • green onion (chopped)Fruits et légumes3 morceaux
  • celery (chopped)Fruits et légumes2 morceaux
  • yellow bell pepper (chopped)Fruits et légumes100 g
  • garlic (chopped)Fruits et légumes7 morceaux
  • tomato pasteÉpicerie15 g
  • chicken base (heaping teaspoon)Épicerie5 g
  • long grain rice (rinsed)Céréales185 g
  • waterAutres360 ml
  • olive oilÉpicerie15 ml
  • butterProduits laitiers28 g
  • paprikaÉpices6 g
  • smoked paprikaÉpices3 g
  • dried parsleyÉpices3 g
  • Italian seasoningÉpices1 g
  • kosher saltÉpices10 g
  • black pepperÉpices10 g

par portion

Nutrition

506kcal

Glucides
41 g
Protéines
26 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Toast the rice

    • Add the long grain rice and sauté for a few more minutes, stirring to coat in the pan mixture.
    Étape 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.
    Étape 6

  7. Bake

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

  8. Serve

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