SMOKED PAPRIKA CHICKEN THIGHS

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Smoked paprika chicken thighs with rice make a great meal.

Smoked Paprika Chicken Thighs

My family loves smoked paprika and I put it in so many recipes.  We love it in deviled eggs and just sprinkled on veggies.  Recently, I was looking for recipes with paprika and came across paprika chicken on the internet.  There are hundreds of recipes for it and most originated in Hungary.  I decided to make it using smoked paprika for my family and they couldn’t have been happier.  I used chicken thighs but you can use just about any part of the chicken that you like or even a whole chicken cut up.  You might also like our recipe for garlic chicken with roasted vegetables.

Smoked paprika chicken thighs made with rice make a great weeknight meal or this is good enough to serve to guests.

6 to 8 chicken thighs (I used bone-in with skin on)

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons smoked paprika

1 teaspoon garlic powder

pinch cayenne

1/2 cup chopped green onions

1/2 cup chopped sweet green peppers or could use red peppers

2 cups chopped baby spinach

1 (14.5 ounce) can chicken broth

2 cups heavy cream

2 cups instant white rice

Heat butter and olive oil in skillet on top of the stove.  In a bowl combine salt, black pepper, smoked paprika, garlic powder and cayenne.  Roll each chicken thigh in the spice mixture and brown in the butter and oil on both sides until skin is cooked and blackened.  Remove thighs from skillet and set aside.  Add green onion and peppers to skillet and cook.  Throw in baby spinach and pour in chicken broth and heavy cream.  Bring to a low boil and turn to simmer.  Add the rice and cook for 3 to 4 minutes.  Add thighs back to the skillet, cover and simmer for about 15 minutes.  Remove from heat and let sit five to 10 minutes before serving so rice will soak up liquid. Garnish with chopped green onions.  Makes 6 to 8 servings.  Enjoy!

Smoked Paprika Chicken Thighs

Smoked Paprika Chicken Thighs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This easy chicken thighs are wonderful on a busy night. The smoked flavor is delicious and one your family will love! 

Course: Main Course
Cuisine: American, southern
Keyword: paprika chicken, skillet chicken, smoked chicken
Servings: 6 servings
Author: The Southern Lady Cooks
Ingredients
  • 6 to 8 chicken thighs I used bone-in with skin on
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • pinch cayenne
  • 1/2 cup chopped green onions
  • 1/2 cup chopped sweet green peppers or could use red peppers
  • 2 cups chopped baby spinach
  • 1 14.5 ounce can chicken broth
  • 2 cups heavy cream
  • 2 cups instant white rice
Instructions
  1. Heat butter and olive oil in skillet on top of the stove. In a bowl combine salt, black pepper, smoked paprika, garlic powder and cayenne. Roll each chicken thigh in the spice mixture and brown in the butter and oil on both sides until skin is cooked and blackened.
  2. Remove thighs from skillet and set aside. Add green onion and peppers to skillet and cook. Throw in baby spinach and pour in chicken broth and heavy cream. Bring to a low boil and turn to simmer.
  3. Add the rice and cook for 3 to 4 minutes. Add thighs back to the skillet, cover and simmer for about 15 minutes. Remove from heat and let sit five to 10 minutes before serving so rice will soak up liquid. Garnish with chopped green onions. Makes 6 to 8 servings.

 

Don’t forget to pin smoked paprika chicken thighs.  Smoked Paprika Chicken ThighsFollow us on Instagram!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*