Paprika Chicken & Rice

YIELDS:
4 SERVINGS
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 50 MINS

INGREDIENTS

• 4 bone in, skin on chicken thighs
• 2 tsp. paprika, divided
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 c. rice
• 1 1/2 c. chicken broth
• 1/2 c. heavy cream
• 2 c. baby spinach

DIRECTIONS

• Season chicken with salt, pepper, and 1 tsp paprika. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 3 minutes more, then transfer to a plate skin-side up; set aside.
• Return pan to heat and heat remaining oil. Add garlic and cook until fragrant, 1 minute. Add peppers and cook until slightly tender, 4 to 6 minutes. Season with salt, pepper, and remaining paprika.  Add rice, chicken broth and heavy cream and bring to a simmer. Return chicken to skillet and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes.
• Fold in spinach until wilted and serve.

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