Directions
- 1Add tomato paste, smoked paprika, ground chili, lemon juice, and olive oil to a bowl and mix.
- 2Add chicken thighs to the mixture and mix to coat.
- 3Add olive oil to a pan on medium heat.
- 4Place chicken in the pan, skin side down.
- 5While chicken is browning, add rice to some water.
- 6Dice a red onion and a carrot.
- 7Remove the chicken from the pan and set aside, it will not be fully cooked yet.
- 8Add the carrots and onions to the pan and sweat down for a couple of minutes.
- 9Deglaze the pan with a little bit of stock.
- 10Add the cinnamon stick, ground cumin, big pinch of salt, and the drained rice to the pan.
- 11Stir through the vegetables.
- 12Add the rest of the stock and place the chicken back in the pan.
- 13Bring to a simmer.
- 14Put a lid on and turn the heat down as low as it will go and leave for 15 minutes.
- 15Remove the chicken and cinnamon stick from the pan.
- 16Stir the rice.
- 17Add the spinach, put the lid back on, turn the heat off, and leave for two more minutes.
- 18Stir the spinach through the rice.
- 19Taste and enjoy.
Ingredients
- tomato paste
- smoked paprika
- ground chili
- lemon juice
- olive oil
- chicken thighs
- rice
- water
- red onion, diced
- carrot, diced
- stock
- cinnamon stick
- ground cumin
- big pinch salt
- spinach
Equipment
panlid
Related recipes
Blueberry Butter
American · Drink12h
Crispy Tenders
American · Drink
Smoked Hot Honey Lemon Pepper Chicken Thighs
American · Drink1h 20m
Dirty Hawaiian shaved ice Alani
American · Drink
Banana Nesquik Thickshakes
American · Drink
Homemade Orange Creamsicles
American · Drink2h
Mulberry Yogurt Popsicles
American · Drink20m
High Protein Nashville Hot Chicken Sandwich
American · Drink
Wingstops Ranch Recipe
American · Drink
Seafood Boil
American · Drink
Mississippi Roast Sandwiches
American · Drink2h
Mini Pineapple Cakes
American · Drink20m