Paprika Chicken and Rice

Steps

1. 1Combine the tomato paste, half of the olive oil, paprika, chilli powder, ground cumin, lemon juice and a big pinch of salt in a large bowl.
2. 2Mix well, then add the chicken and toss to coat the chicken completely.
3. 3Place the remaining oil in a large heavy-based frying pan on medium heat.
4. 4Add the chicken, skin side down and cook for 6-8 minutes, until the chicken skin renders and starts to brown.
5. 5While the chicken is cooking, add the rice to a bowl of water, enough so it’s completely covered. Dice your onion and carrot and set aside.
6. 6Flip your chicken over to seal the other side and cook for another 30 -60 seconds. Transfer the chicken 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.
7. 7Deglaze the pan with a little of the stock, scraping off the fond from the bottom.
8. 8Turn the heat up to high. Add the diced onion to the pan and cook for 2 minutes, stirring, until softened.
9. 9Add the cinnamon stick and stir for 30 seconds. Then add the carrots and stir through. Leave to simmer.
10. 10Drain the rice, add it to the pan and stir through the vegetables to combine well.
11. 11Return the chicken to the pan and add the remaining stock. Bring to a simmer, then reduce the heat to medium low, cover with the lid and cook for 15 minutes.
12. 12Remove the chicken and set aside on a tray. Discard the cinnamon stick.
13. 13Give the rice a stir and check for seasoning. Then add the spinach, cover with the lid again, turn off the heat and let sit for 2 minutes.
14. 14Take the lid off and slowly stir the spinach through the rice. Serve with the chicken on top of the rice.