Best Paprika Rice Recipes

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.
• NOTE: For a crispy skin, remove chicken thighs and broil.
• Enjoy!

PAPRIKA CHICKEN THIGHS AND RICE SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
• Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
• Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
• Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.

CHICKEN WITH TURMERIC AND PAPRIKA OVER RICE

Steps:

• Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Season chicken mixture with salt and serve over rice.

PAPRIKA CHICKEN & RICE BAKE

Steps:

• MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• BAKE at 375°F 45 minute or until done. Serves 4.
• *For creamier rice, increase water to 1 1/3 cups.
• Put this casserole together, refrigerate covered until you're ready for dinner. While dinner bakes, toss a green salad, steam broccoli spears and slice French bread. Offer ripe pears for dessert.

SMOKY PAPRIKA SEAFOOD RICE

Steps:

• Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.
• Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.
• When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven't opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.

PAPRIKA RICE

Steps:

• In a kettle bring the water to a boil, sprinkle in the rice and salt to taste, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 2 days in advance and kept chilled in an airtight container. Reheat the rice in the colander set over a saucepan of boiling water. Transfer the rice to a large bowl, sprinkle it with the paprika, and toss the mixture to coat the rice thoroughly.

SMOKY PAPRIKA CHICKEN OVER RICE

Steps:

• Bring 2 cups of lightly salted water to a boil.
• Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
• Cut the chicken into bite-size pieces and set aside.
• Heat the oil in a large, deep over medium-high heat.
• Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
• Add chicken, salt and pepper.
• Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
• Remove the chicken and most of the onions to a platter and set aside.
• Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
• Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
• Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.), then add the chicken and onions back to the skillet and cook about 3 more minutes.
• Serve over hot rice.

PAPRIKA CHICKEN & RICE RECIPE - (4.4/5)

Steps:

• Prep time: 35 minutes Makes 4 servings Mix the fist five ingredients together and coat the chicken with the mixture. In a large skillet with a light fitting lid, heat the oil to medium hot. Add chicken and brown on both sides. Add the vegetables and rice stirring to coat with the oil. Add water to skillet and bring to a boil. Reduce to a simmer, cover and cook for 20-25 minutes, until the chicken is fully cooked. Garnish with chopped tomatoes, and sliced green onions of desired.