Paprika Chicken And Rice

Name: Paprika Chicken And Rice
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp Tomato Paste; 2 tbsp Extra Virgin Olive Oil; 1 tbsp Smoked Paprika; 1/4 tsp Chilli Powder; 1 lemon of Lemon Juice; 4 Chicken Thighs, bone in, skin on; 1 Red Onion, whole; 1 Carrots, whole; 1 stick of Cinnamon; 1 tsp Ground Cumin; 1 cup Long-Grain Rice; 440ml Chicken Stock; 200g Baby Spinach

Paprika chicken and rice is a one-pan dinner with smoky spice, tender bone-in chicken thighs, and fluffy rice cooked in a rich tomato-and-stock base. Sweet onion, carrot, cinnamon, and cumin add warmth, while a handful of spinach at the end keeps everything fresh and vibrant. It’s hearty enough for a weeknight meal but full of layered flavor.

Paprika chicken and rice is a one-pan dinner with smoky spice, tender bone-in chicken thighs, and fluffy rice cooked in a rich tom... Show more

By Andy Cooks · Original recipe

Health Grade

B+ · Healthy

Time

40 min

Price

0,65 €

Calories

596 kcal

low calorie

meal prep

one pot

gluten free

Method

Mix the marinade

In a large bowl, stir together the Tomato Paste, half of the Extra Virgin Olive Oil, Smoked Paprika, Chilli Powder, and Lemon Juice until you have a smooth, deep red paste with no lumps. Add the Chicken Thighs and turn them well so every piece is evenly coated, getting the mixture over the skin and all around the sides.

Heat the pan

Set a large heavy-based frying pan over medium heat and add the remaining olive oil. Give the oil a moment to warm through so the chicken starts sizzling as soon as it hits the pan.

Sear the chicken

Place the marinated chicken thighs into the pan skin-side down. Cook them for 6 to 8 minutes without moving them too much, until the skin has rendered some of its fat and turned golden brown. Lift the chicken out onto a tray; it does not need to be fully cooked at this stage.

Rinse the rice

While the chicken is searing, put the Long Grain Rice into a bowl, cover it with cold water, and swish it around with your hand to loosen excess starch. Leave it submerged while you prepare the vegetables.

Dice the vegetables

Peel the Red Onion and Carrot, then finely dice both so they cook quickly and melt nicely into the rice. Try to keep the pieces fairly even for the best texture.

Soften the vegetables

Add the diced onion and carrot to the same pan. Cook over medium heat for about 3 minutes, stirring often, until they begin to soften and pick up some of the paprika chicken flavor left behind in the pan.

Loosen the pan bits

Pour in a small splash of the Chicken Stock and scrape along the bottom of the pan with a wooden spoon to lift any browned bits. Let that flavorful liquid coat the vegetables.

Toast the spices

Stir in the Cinnamon and Ground Cumin, and season lightly with salt if needed. Cook for 1 to 2 minutes, stirring, until the spices smell warm and fragrant.

Add rice and stock

Drain the soaked rice well, then add it to the pan and stir so the grains are coated with the vegetables, spices, and pan juices. Pour in the remaining chicken stock and stir once to distribute everything evenly.

Simmer until tender

Nestle the chicken thighs back into the pan, along with any juices collected on the tray. Bring everything up to a gentle simmer, then lower the heat to very low, cover with a lid, and cook for about 15 minutes, until the rice is tender and the chicken is cooked through.

Rest and wilt spinach

Lift the chicken onto a plate and let it rest briefly. Fluff the rice with a fork, then stir in the Baby Spinach. Cover the pan again, turn off the heat, and let it sit for 2 minutes so the spinach wilts gently into the rice.

Serve the chicken

Stir the wilted spinach through the paprika rice, then spoon the rice onto plates or into shallow bowls. Set the chicken thighs on top and serve while hot.