Go Back

one pan Paprika Chicken & Rice

Print Recipe Leave a Review

Ingredients

Chicken

  • 6 bone‑in, skin‑on chicken thighs
  • 1 tablespoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

Rice

  • 1 cup long‑grain rice, rinsed
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 1 scoop Vitauthority Bone Broth Collagen
  • 1 tablespoon butter
  • Fresh parsley

Instructions

  • Season the chicken Rub thighs with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper.
  • Sear until golden Heat oil over medium‑high. Place thighs skin‑side down for 5–6 minutes until deeply golden. Flip, cook 2 minutes, remove and set aside.
  • Bloom the paprika + aromatics Add onion → soften. Add garlic + ½ teaspoon paprika → cook 30 seconds.
  • Add rice and toast Stir rice into aromatics for 1 minute to coat in drippings.
  • Add broth and cream Whisk collagen into the broth first. Pour broth + cream into the pan. Bring to a gentle simmer.
  • Nestle chicken back in Skin‑side up so it stays crisp.
  • Cover + low heat → 18 minutes Do not lift the lid. The rice steams perfectly and absorbs all the paprika drippings.
  • Finish with butter Rest 5 minutes → fluff → parsley.