Paprika Chicken and Rice
Ingredients
- 4 chicken thighs bone in, skin on
- 2 tablespoons paprika divided
- Kosher salt
- to taste black pepper Freshly ground
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 red bell pepper thinly sliced
- 1 cup rice or 1/2 rice 1/2 orzo pasta
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 2 cups baby spinach
- 1 ½ teaspoons red pepper flakes (Optional)
Instructions
- Season chicken with salt, pepper, and 1 1/2 tablespoons paprika. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 3 minutes more, then transfer to a plate skin-side up; set aside.
- Return pan to heat and heat remaining oil. Add garlic and cook until fragrant, 1 minute. Add peppers and cook until slightly tender, 4 to 6 minutes. Season with salt, pepper, and remaining paprika. Add rice, chicken broth and heavy cream and bring to a simmer. Return chicken to skillet and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes.
- Fold in spinach until wilted and serve.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 610kcalCarbohydrates: 43.6gProtein: 24.5gFat: 37.7gSaturated Fat: 13.1gPolyunsaturated Fat: 5.6gMonounsaturated Fat: 15.8gTrans Fat: 0.1gCholesterol: 146.1mgSodium: 452.4mgPotassium: 575.9mgFiber: 3.1gSugar: 3gVitamin A: 4811.6IUVitamin C: 43mgCalcium: 75.4mgIron: 2.7mg
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