Paprika Chicken And Rice
Serves 4
Directions
- 1Combine the tomato paste, half of the olive oil, paprika, chilli powder and lemon juice in a large bowl, mix well, and toss the chicken in the marinade to coat completely.
- 2Heat the remaining oil in a large heavy-based frying pan over medium heat and sear the chicken skin-side down until the skin renders and browns, about 6-8 minutes, then remove to a tray.
- 3Dice the red onion and carrot, add them to the pan and cook for 3 minutes until softened.
- 4Deglaze the pan with a little of the stock, add the cinnamon stick, cumin, and salt, then cook for 2 minutes.
- 5Drain the rinsed rice, add it to the pan with the vegetables, then stir in the remaining stock and return the chicken to the pan.
- 6Bring to a simmer, reduce the heat to very low, cover with a lid and cook for 15 minutes.
- 7Remove the chicken to a tray, discard the cinnamon stick, stir the rice, add the spinach, cover, and let sit off the heat for 2 minutes before serving.
Ingredients
- 1 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 1/4 tsp chilli powder
- 1 whole lemon juice
- 4 whole chicken thighs, bone in, skin on
- 1 whole red onion
- 1 whole carrot
- 1 whole cinnamon stick
- 1 tsp ground cumin
- 1 cup longrain rice
- 440 ml chicken stock
- 200 g baby spinach
