Paprika Chicken And Rice
Paprika Chicken And Rice
Ingredients
For the Paprika Chicken and Rice
- 1 tablespoon tomato paste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
- 1/4 teaspoon chilli powder
- 1 lemon, juice of
- 4 chicken thighs, bone in, skin on
- 1 red onion
- 1 carrot
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 cup longrain rice
- 440 ml chicken stock
- 200 g baby spinach
- 1 pinch salt, to taste
Instructions
- 1
Combine the tomato paste, 1 tablespoon of olive oil, paprika, chilli powder, and lemon juice in a large bowl. Mix well.
⏱️ 3 min
- 2
Add the chicken thighs to the bowl and toss to coat them completely with the mixture.
⏱️ 2 min
- 3
Place the remaining 1 tablespoon of olive oil in a large heavy-based frying pan. Add the chicken to the pan, skin side down.
⏱️ 1 min
- 4
Place the pan over medium heat and cook for 6-8 minutes, until the chicken skin renders and starts to brown. Transfer the chicken to a tray. It won't be completely cooked at this stage, but that's okay as it will be added back to the pan soon.
⏱️ 7 min
- 5
Add the longrain rice to a bowl of water, ensuring it is completely covered.
⏱️ 1 min
- 6
Dice the red onion and finely dice the carrot. Add them to the pan you cooked the chicken in, and cook for 3 minutes, stirring, until softened.
⏱️ 4 min
- 7
Deglaze the pan with a little of the chicken stock, scraping off the fond (browned bits) from the bottom. Add the cinnamon stick and ground cumin to the pan. Season with a pinch of salt. Cook for 2 minutes, until aromatic.
⏱️ 3 min
- 8
Drain the rice and add it to the pan. Stir through the vegetables to combine well.
⏱️ 1 min
- 9
Add the remaining chicken stock and return the chicken to the pan. Bring the mixture to a simmer, then reduce the heat to very low, cover with the lid, and cook for 15 minutes.
⏱️ 15 min
- 10
Remove the chicken from the pan and set it aside on a tray. Discard the cinnamon stick from the pan.
⏱️ 1 min
- 11
Give the rice a stir. Add the baby spinach to the pan. Cover with the lid again, turn off the heat, and let sit for 2 minutes.
⏱️ 2 min
- 12
Uncover and stir the spinach through the rice until wilted. Serve with the chicken on top of the rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Paprika Chicken And Rice
For the Paprika Chicken and Rice
- 1 tablespoon tomato paste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
- 1/4 teaspoon chilli powder
- 1 lemon, juice of
- 4 chicken thighs, bone in, skin on
- 1 red onion
- 1 carrot
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 cup longrain rice
- 440 ml chicken stock
- 200 g baby spinach
- 1 pinch salt, to taste
Instructions
- 1
Combine the tomato paste, 1 tablespoon of olive oil, paprika, chilli powder, and lemon juice in a large bowl. Mix well.
⏱️ 3 min - 2
Add the chicken thighs to the bowl and toss to coat them completely with the mixture.
⏱️ 2 min - 3
Place the remaining 1 tablespoon of olive oil in a large heavy-based frying pan. Add the chicken to the pan, skin side down.
⏱️ 1 min - 4
Place the pan over medium heat and cook for 6-8 minutes, until the chicken skin renders and starts to brown. Transfer the chicken to a tray. It won't be completely cooked at this stage, but that's okay as it will be added back to the pan soon.
⏱️ 7 min - 5
Add the longrain rice to a bowl of water, ensuring it is completely covered.
⏱️ 1 min - 6
Dice the red onion and finely dice the carrot. Add them to the pan you cooked the chicken in, and cook for 3 minutes, stirring, until softened.
⏱️ 4 min - 7
Deglaze the pan with a little of the chicken stock, scraping off the fond (browned bits) from the bottom. Add the cinnamon stick and ground cumin to the pan. Season with a pinch of salt. Cook for 2 minutes, until aromatic.
⏱️ 3 min - 8
Drain the rice and add it to the pan. Stir through the vegetables to combine well.
⏱️ 1 min - 9
Add the remaining chicken stock and return the chicken to the pan. Bring the mixture to a simmer, then reduce the heat to very low, cover with the lid, and cook for 15 minutes.
⏱️ 15 min - 10
Remove the chicken from the pan and set it aside on a tray. Discard the cinnamon stick from the pan.
⏱️ 1 min - 11
Give the rice a stir. Add the baby spinach to the pan. Cover with the lid again, turn off the heat, and let sit for 2 minutes.
⏱️ 2 min - 12
Uncover and stir the spinach through the rice until wilted. Serve with the chicken on top of the rice.
⏱️ 1 min