Tender chicken, fluffy rice, and sweet peppers infused with smoky paprika flavors in an easy one-dish meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (1.1 lb)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
→ Rice and Vegetables
06 - 1 cup long-grain white rice, rinsed
07 - 1 medium onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 red bell pepper, diced
10 - 1 green bell pepper, diced
11 - 1 can (14 oz) diced tomatoes with juice
12 - 2 cups low sodium chicken broth
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
→ Garnish (optional)
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges
# Directions:
01 - Preheat the oven to 375°F.
02 - In a bowl, toss chicken thighs with olive oil, smoked paprika, salt, and black pepper until well coated.
03 - Heat a large ovenproof skillet or casserole dish over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until lightly browned. Remove and set aside.
04 - In the same pan, add onion and garlic. Sauté for 2 to 3 minutes until softened.
05 - Add diced red and green bell peppers and cook for an additional 2 minutes.
06 - Stir in rinsed rice, dried oregano, and ground cumin. Cook for 1 minute, stirring to evenly coat the rice with spices.
07 - Pour in diced tomatoes with their juice and chicken broth. Stir to combine and bring to a simmer.
08 - Nestle the browned chicken thighs evenly on top of the rice mixture.
09 - Cover the skillet tightly with foil or a lid and bake for 30 minutes.
10 - Remove covering and bake for an additional 10 to 15 minutes, until the rice is tender and liquid absorbed.
11 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
