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Gluten Free Baked Paprika Chicken and Rice
Prep time
Cook time
Total time
Easy Baked Paprika Chicken and Rice
Author: Jan Withington
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
- Preheat oven to 400 degrees F.
- Rinse the rice a few times and set aside.
- Season the chicken with salt, pepper, paprika and thyme.
- Heat a Dutch oven on high then add the oil. Sear the chicken on all sides about 5 minutes. Transfer chicken to a plate.
- 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.
- Cover and bake for 40 minutes, or until rice is fully cooked.
