Chicken and Paprika with Rice

Ingredients

• For the Chicken & Marinade:
• 4 chicken thighs or drumsticks (bone-in, skin-on)
• 1 tbsp sweet or smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and black pepper to taste
• For the Rice:
• 1 cup long-grain rice (jasmine or basmati), rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 tsp paprika (extra)
• ½ tsp turmeric (for color, optional)
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Instructions

1. Coat the chicken pieces with paprika, garlic powder, oregano, salt, pepper, and olive oil. Let them sit for 15 minutes.
2. In a large skillet, cook the chicken until it's golden brown on both sides. Remove it from the pan and set it aside.
3. In the same pan, cook the onion and bell pepper until they are soft. Add the garlic and cook for one more minute.
4. Add the rinsed rice, tomato paste, paprika, and turmeric to the pan. Stir for 1-2 minutes.
5. Pour in the broth and add the bay leaves. Bring to a boil. Place the chicken on top of the rice, reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the rice is tender.
6. Turn off the heat and let it rest, covered, for 5-10 minutes. Fluff the rice with a fork, discard the bay leaves, and serve hot.