30min dinners. Paprika Chicken And Rice.

By Andy Cooks · 30 min

Ingredients

Instructions

1. In a large bowl, mix the tomato paste, half the olive oil, paprika, chilli powder and lemon juice. Add the chicken and toss to coat well.
2. Heat the remaining oil in a large heavy frying pan. Add the chicken skin side down and cook over medium heat for 6–8 minutes, until the skin renders and browns. Transfer to a tray; it will not be fully cooked yet.
3. Meanwhile, soak the rice in a bowl of water to cover. Dice the red onion and finely dice the carrot. Add them to the same pan and cook for 3 minutes, stirring, until softened.
4. Pour in a little of the stock and scrape up the browned bits from the base. Add the cinnamon and cumin, season with salt, and cook for 2 minutes until fragrant.
5. Drain the rice, add it to the pan and stir with the vegetables.
6. Add the remaining stock and return the chicken to the pan. Bring to a simmer, then reduce to very low, cover and cook for 15 minutes.
7. Remove the chicken and set it aside. Discard the cinnamon stick.
8. Stir the rice, add the spinach, cover and turn off the heat. Let sit for 2 minutes.
9. Stir the spinach through the rice and serve with the chicken on top.

Summarized from Andy Cooks's video. Watch it for the details.

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OnionLemonRiceCarrotRed onionChicken thighSpinachTomato paste