Description
While this specific version of the smoked paprika chicken and rice bake is a modern favorite, its roots are deeply embedded in Mediterranean and Spanish culinary traditions. The use of rice and chicken as a foundational pairing can be traced back centuries to dishes like Arroz con Pollo. In Spain, the use of smoked paprika is a culinary signature, often used to flavor everything from chorizo to seafood.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1½ cups long-grain rice (uncooked)
- 2½ cups chicken broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp regular paprika
- 1 tsp dried oregano
- ½ tsp cumin
- Salt and black pepper, to taste
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
1. Preheat & season
- Preheat oven to 180°C (350°F).
- Pat chicken dry and season with salt, pepper, smoked paprika, and oregano.
2. Sauté the base
- Heat olive oil in a pan.
- Cook onion, garlic, and bell pepper until softened (3–4 minutes).
- Stir in tomato paste, cumin, and remaining spices.
3. Prepare the rice
- Add uncooked rice to the pan and stir for 1–2 minutes.
- Pour in chicken broth and lemon juice, mix well.
4. Assemble
- Transfer the rice mixture to a baking dish.
- Place chicken pieces on top (skin side up).
5. Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 20–25 minutes until chicken is golden and rice is tender.
6. Serve
- Garnish with fresh parsley and serve warm.
Notes
An easy one-pan dish that’s big on flavor and perfect for busy days—just bake, serve, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 portion (chicken + rice)
- Calories: 480 kcal
Keywords: One pan paprika chicken and rice, smoky chicken rice casserole, oven baked paprika chicken, Spanish style chicken and rice, smoky tray bake chicken.