One-pot paprika chicken is a weeknight dinner winner

With traditional paprikash, chicken is served in a thick, creamy paprika sauce over a bed of egg noodles. In this streamlined recipe, you rub a paprika-based spice mixture on bone-in chicken thighs, sear the chicken in a skillet, then toast rice and veggies in the chicken drippings.

The chicken goes back into the skillet, then the whole thing goes into the oven for 30 minutes.

Fluff the rice with a fork, add a few chopped herbs and dinner is served!

A few tips Use chicken thighs:

I prefer them to chicken breasts because they are more flavorful and budgetfriendly. Go for the bone-in, skin-on thighs for the most succulent, tender results.

Since paprika is the predominant flavor in this dish, there is a hearty amount in the seasoning blend used on the chicken. Sweet Hungarian paprika or hot paprika will both work in this recipe, so use the kind you enjoy most.

Use sweet or hot paprika:

¼ ¼

KRISTINA VANNI/TNS If you are looking to expand your family’s palate, try this easy take on Hungarian chicken paprikash. the pan to the oven. Bake until the rice absorbs the liquid and is tender, about 30 minutes. Meanwhile, pick the leaves from small bunch fresh parsley until you have cup, and coarsely chop. the pot from the oven. Let the chicken and rice rest, covered, for 10 minutes for the rice to finish steaming. Fluff the rice with a fork and garnish with the parsley.