Directions
- 1Add tomato paste, smoked paprika, ground chili, lemon juice and olive oil to chicken thighs and mix well.
- 2Add olive oil to a pan on medium heat.
- 3Place chicken in the pan, skin side down.
- 4While chicken is cooking, add your rice to some water.
- 5Dice a red onion and a carrot.
- 6Remove the chicken from the pan (it's not fully cooked yet) and set aside.
- 7Add the diced carrots and onions to the pan and sweat down for a couple of minutes.
- 8Deglaze your pan with a little bit of stock.
- 9Add the cinnamon stick, ground cumin, a big pinch of salt, and your drained rice.
- 10Stir through your vegetables.
- 11Add the rest of your stock and the chicken back in.
- 12Bring to a simmer.
- 13Put a lid on and turn the heat down as low as it will go.
- 14Leave it for 15 minutes.
- 15Remove your chicken and the cinnamon stick.
- 16Stir your rice.
- 17Add the spinach.
- 18Put the lid back on, turn the heat off, and leave for two more minutes.
- 19Stir the spinach through the rice.
- 20Have a taste.
Ingredients
- tomato paste
- smoked paprika
- ground chili
- lemon juice
- olive oil
- chicken thighs
- rice
- water
- 1 diced red onion
- 1 diced carrot
- stock
- cinnamon stick
- ground cumin
- 1 big pinch salt
- drained rice
- spinach
Equipment
panlid
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