Chicken and Rice Paprikash Casserole Recipe

Name: Chicken and Rice Paprikash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds bone-in, skinless chicken thighs; Kosher salt and freshly ground black pepper; 1 teaspoon extra-virgin olive oil; 5 cloves garlic, finely chopped; 2 large onions, finely chopped; 2 large red bell peppers, finely chopped; 1 tablespoon sweet Hungarian paprika; 1 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper; 2 tablespoons tomato paste; 2 cups low-sodium chicken broth; 3 cups frozen brown rice, thawed; 2 tablespoons chopped fresh flat-leaf parsley; 6 tablespoons reduced-fat sour cream

Servings: persons

2 pounds bone-in, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil
5 cloves garlic, finely chopped
2 large onions, finely chopped
2 large red bell peppers, finely chopped
1 tablespoon sweet Hungarian paprika
1 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cups low-sodium chicken broth
3 cups frozen brown rice, thawed
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons reduced-fat sour cream

1
Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper.
2
Bake until just cooked through, 25 to 30 minutes.
3
Meanwhile, heat the oil in a large saucepan over medium heat.
4
Add the garlic, onions, bell peppers and 1/4 teaspoon salt.
5
Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
6
If the mixture becomes too dry, add a tablespoon or two of water.
7
Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring.
8
Add the chicken broth and 2 cups water.
9
Bring to a boil, and then reduce the heat to maintain a steady simmer.
10
Simmer until thickened, about 5 minutes.
11
Transfer the chicken to a plate.
12
Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices.
13
Pour the sauce over the whole mixture.
14
Bake until the casserole is heated through and the top is browned lightly, 40 minutes.
15
Top with the chopped parsley and serve with a dollop of sour cream.

1213

kcal

Calories

Fat

123

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds bone-in, skinless chicken thighs, Kosher salt and freshly ground black pepper, 1 teaspoon extra-virgin olive oil, 5 cloves garlic, finely chopped, and more.

Yes, Chicken and Rice Paprikash Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Rice Paprikash Casserole

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