Smoky Paprika Chicken with Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs basted in a smoky paprika glaze, paired with fluffy quinoa and charred bell peppers for a hearty, flavorful meal. This spanish-inspired chicken ready in about 65 minutes pairs chicken thighs, paprika, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Spanish cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Season chicken with 1 tbsp paprika, 1 tsp salt, and 1/2 tsp pepper. Heat olive oil in a skillet over medium-high heat; sear chicken skin-side down for 5 minutes until golden. Transfer to a baking dish.
  2. Step 2: In the same skillet, sauté garlic for 30 seconds, then stir in remaining 1 tbsp paprika and 1/2 tsp salt. Add bell peppers and cook for 5 minutes until softened. Pour in broth, lime juice, and 1/2 cup water. Simmer 10 minutes until reduced to a thick glaze.
  3. Step 3: Pour glaze over chicken and bake for 25 minutes until chicken is fully cooked and glaze is caramelized. Meanwhile, cook quinoa in 2 cups boiling water for 15 minutes, then fluff with a fork.
  4. Step 4: Serve chicken with quinoa, spooning glaze over both. Garnish with parsley and a squeeze of lime.

Frequently asked questions

How long does Smoky Paprika Chicken with Quinoa take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Paprika Chicken with Quinoa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Smoky Paprika Chicken with Quinoa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Paprika Chicken with Quinoa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Paprika Chicken with Quinoa?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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