Gluten Free Baked Paprika Chicken and Rice
 
Prep time
Cook time
Total time
 
Easy Baked Paprika Chicken and Rice
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 7 to 8 chicken thighs with skin
  • 2 (packages 8 0z.) Pacific Chicken Broth - gf
  • 1 teaspoon McCormick Ground Paprika - gf
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • ⅓ cup water
  • 1 small red onion, finely chopped
  • 1 -1/2 cups Jasmine rice
  • salt to taste
  • chives for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Rinse the rice a few times and set aside.
  3. Season the chicken with salt, pepper, paprika and thyme.
  4. Heat a Dutch oven on high then add the oil. Sear the chicken on all sides about 5 minutes. Transfer chicken to a plate.
  5. Saute the onion until translucent then add the garlic. Add the rice and cook for a minute then add the broth and water. Season with salt and pepper. Bring to a boil, then top with the chicken. Bring back to boil.
  6. Cover and bake for 40 minutes, or until rice is fully cooked.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-baked-paprika-chicken-and-rice/