Smoky Paprika Chicken & Rice

This is the kind of dinner that makes your whole kitchen smell incredible on a chilly Tuesday night. Everything comes together in a single pot, from the golden seared chicken thighs right down to the fluffy, flavor-soaked rice underneath. It's simple, satisfying, and the kind of meal that earns you serious compliments with almost zero cleanup.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs bone-in skin-on chicken thighs
• 1.5 cups long-grain white rice
• 1 can (14.5 oz) diced tomatoes
• 2.5 cups chicken broth
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp olive oil
• to taste salt and black pepper

Directions

1. Pat chicken thighs dry and season all over with smoked paprika, thyme, salt, and pepper.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear chicken skin-side down for 4-5 minutes until golden brown, then flip and cook 2 more minutes. Remove and set aside.
3. Reduce heat to medium, add onion to the same pot, and cook 3-4 minutes until softened, scraping up any browned bits.
4. Stir in garlic and cook 30 seconds until fragrant.
5. Add rice, diced tomatoes with their juices, and chicken broth. Stir to combine and bring to a simmer.
6. Nestle the chicken thighs skin-side up on top of the rice mixture. Cover the pot with a tight-fitting lid.
7. Reduce heat to low and cook 25 minutes until the rice is tender and the chicken is cooked through to 165°F. Let rest 5 minutes before serving.

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