Paprika Chicken and Rice Bake
Caribbean-style chicken and rice, good for any day of the week.
- 5 chicken thighs
- 1 tspn salt
- 1 tspn pepper
- 1 tpsn paprika
- 1 tspn dried parsley
- 2 tbsp cooking oil
- 1 tbsp garlic minced
- 1/2 cup red onion chopped
- 1 cup rice
- 1 1/2 cup chicken stock
In a mixing bowl, combine the chicken, salt, pepper, paprika, and dried parsley. Make sure the chicken is coated well.
Heat the cooking oil on medium high heat in a pan and cook the chicken thighs until browned on both sides and remove from the pan.
Cook the garlic and red onion in the grease left over from cooking the chicken until tender.
Add in the rice and chicken stock. Salt and pepper to taste, stir and bring to a simmer.
Add the chicken on top and cover. Bake for 35 minutes at 400 degrees Fahrenheit.