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Chicken Paprika with Rice
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Chicken Paprika with Rice

Course Main Course
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Author Liza Agbanlog

Ingredients

  • 4 bone-in , skin-on chicken thighs
  • 4 bone-in , skin-on chicken drumsticks
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 onion , chopped
  • 1 cup sliced mushrooms
  • 1 cup finely chopped tomatoes
  • 1 ½ cup white rice
  • 3 cups chicken broth
  • 1/8 teaspoon saffron
  • Salt and freshly ground black pepper , to taste

Instructions

  • Wash chicken pieces and pat dry with paper towels. Drizzle chicken pieces with 1 tablespoon olive oil and sprinkle with paprika, garlic powder and oregano.
  • Heat remaining 3 tablespoons oil in a Dutch oven or heavy pan over medium-high heat. Add chicken pieces, four pieces at a time and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate and set aside.
  • Using the same pan, add onion and mushrooms and cook until soft, stirring occasionally. Stir in tomatoes and then add rice and stir constantly for a minute.
  • Add chicken broth, saffron and browned chicken pieces (plus accumulated juices). Season with salt and pepper. Stir to mix ingredients. Bring to a boil, reduce heat to medium, cover and simmer until the chicken is tender and rice has absorbed the liquid, about 25-30 minutes.