One-Skillet Lemony Paprika Chicken Thighs
We’d put this one in the comfort food category for sure — and in the repeat recipe category! Between the crisp of the paprika-laced chicken skin and the myriad of flavors running through the rice, seconds are guaranteed!
Ingredients
- 2 tablespoons olive oil, divided
- 4–6 chicken thighs, bone-in, skin-on
- 1 teaspoon paprika
- 2 teaspoons salt, divided
- Pepper to taste
- 4 medium–sized carrots, sliced ¼-inch thick
- 1 large shallot, finely chopped
- 3 stalks celery, sliced ¼-inch thick
- ½ tablespoon dried thyme
- ½ tablespoon dried oregano
- 2 teaspoons lemon zest, grated
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- 1 cup long–grain rice
- 4 cups chicken stock
- 1 tablespoon fresh chives, chopped
Directions
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Preheat your oven broiler and heat 1 tablespoon of oil in a large skillet over medium-high heat.
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Toss the chicken with the paprika, 1 teaspoon salt, and pepper in a large bowl. Place the chicken skin side down in the skillet for 4–5 minutes, or until it is golden brown.
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Set chicken aside and add the remaining oil to skillet. Add the carrots, shallot and celery and sauté 4–5 minutes. Add in the thyme, oregano, ½ teaspoon salt, lemon zest, lemon juice and garlic. Cook for 1 minute.
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Pour in rice and cook for 2 minutes, or until lightly toasted. Pour in broth and add ½ teaspoon salt, stir and then add the chicken thighs, skin side up. Boil and then cover. Reduce to a simmer and cook until the chicken is done, 15–20 minutes. Remove the lid and broil in the oven until the chicken skin is golden and crispy, 2–3 minutes. Sprinkle with chives.
Recipe courtesy of
Nicole Thompson of Sanford, a member of Central ElectricShare this recipe
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