Paprika Chicken Rice Skillet
Tender chicken thighs simmered with tomato, carrot, cabbage, and paprika over rice.
- Calories
- 620
- Protein
- 42g
- Carbs
- 63g
- Fat
- 20g
Per serving
Ingredients
For 4 servings · 45 min total
- chicken thighspatted dry24 oz
- white rice2 cup
- diced tomatoes2 can
- carrotthinly sliced2
- green cabbagethinly sliced12 oz
- red onionfinely diced1/2
- garlicminced2 clove
- low-sodium chicken broth2 cup
- paprika2 tsp
- canola oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Thinly slice the carrot and cabbage, finely dice the red onion, and mince the garlic.
- Do not rinse the chicken thighs. Pat them dry, then season both sides with the kosher salt and black pepper. Wash the board, knife, and hands with soap and water before touching anything else.
- Heat the canola oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until deeply browned and the chicken releases from the pan. Transfer it to a plate.
- Reduce the heat to medium. Add the onion, carrot, garlic, paprika, and a pinch of salt. Cook for 3-4 minutes until fragrant and softened. Add the cabbage and cook for 2-3 minutes until it begins to soften.
- Stir in the rice, diced tomatoes, and chicken broth. Return the chicken to the skillet, cover, and simmer for 18-22 minutes until the rice is tender and the thickest part of each chicken thigh reads 165°F (74°C).
- Rest the skillet off the heat for 3-4 minutes, then taste the rice and adjust the salt and pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.