Chicken Paprika with Rice
Tender chicken simmered in a rich paprika sauce, paired with fluffy rice and savory mushrooms. It's a cozy dish that warms you from the inside out.
Servings 4 servings
Calories 570kcal
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.
Nutrition
Calories: 570kcal | Carbohydrates: 60g | Protein: 36g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 600mg | Fiber: 2g | Sugar: 3g