Paprika Chicken and Rice Bake Recipe | Yummly
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Paprika Chicken And Rice Bake

BUZZFEED(2)
Tonya Turkvan: "Perfect weeknight meal my husband loves it!" Read More
12Ingredients
70Minutes
850Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 5 chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • 1 tablespoon garlic (minced)
  • 1/2 cup red onion (diced)
  • 1 cup long grain rice
  • 1 1/2 cups chicken broth
  • salt (to taste)
  • pepper (to taste)
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    NutritionView More

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    850Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories850Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol245mg82%
    Sodium1040mg43%
    Potassium780mg22%
    Protein55g108%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber2g8%
    Sugars<1g2%
    Vitamin A15%
    Vitamin C15%
    Calcium8%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Tonya Turkvan 7 months ago
    Perfect weeknight meal my husband loves it!
    Stacey Barrie a year ago
    Ok, I’ve made this recipe 6 times in 4 months. I’ve made it with bone in, skin on, skinless, boneless..doesn’t matter. Usually I make it with 6 thighs (leftovers for work). My substitutions are: I use an entire yellow onion. I deglaze the Pan after the onion/garlic step with about a 1/3 c of dry white wine. I do all these steps early in the day and keep chicken, onions, garlic & deglazed brown bits in the fridge. Then I use about 1 1/2 cups of rice, 2 cups of broth and the secret ingredient....1 tablespoon of “Better than Bouillon chicken.” My kids call this dish “Chicken and rice and everything nice.” Always a crowd pleaser.

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