Paprika Chicken And Rice
feeds 4
Ingredients
● 1 tbsp tomato paste
● 2 tbsp extra virgin olive oil
● 1 tbsp smoked paprika
● ¼ tsp chilli powder
● juice of 1 lemon
● 4 chicken thighs, bone in, skin on
● 1 red onion
● 1 carrot
● 1 cinnamon stick
● 1 tsp ground cumin
● 1 cup longrain rice
● 440ml chicken stock
● 200g baby spinach
Method
Step 1: Start the chicken
Combine the tomato paste, half of the olive oil, paprika, chilli powder and lemon juice in a large bowl.
Mix well, then add the chicken and toss to coat the chicken completely.
Place the remaining oil in a large heavy-based frying pan and add the chicken, skin side down.
Put over a medium heat and cook for 6-8 minutes, until the chicken skin renders and starts to brown. Transfer to a tray. It won’t be completely cooked at this stage but that’s okay as we’ll add it back to the pan soon.
Step 2: Cook the sauce
Add the rice to a bowl of water, enough so it’s completely covered.
Dice the red onion and finely dice the carrot. Add to the pan you cooked the chicken in, and cook for 3 minutes, stirring, until softened.
Deglaze the pan with a little of the stock, scraping off the fond from the bottom. Add the cinnamon and cumin, season with some salt and cook for 2 minutes, until aromatic.
Drain the rice, add it to the pan and stir through the vegetables to combine well.
Add the remaining stock and return the chicken to the pan. Bring to a simmer, then reduce the heat to very low, cover with the lid and cook for 15 minutes.
Step 3: Finish and serve
Remove the chicken and set aside on a tray. Discard the cinnamon stick.
Give the rice a stir, then add the spinach. Cover with the lid again, turn off the heat and let sit for 2 minutes.
Uncover and stir the spinach through the rice. Serve with the chicken on top of the rice.
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