Paprika Chicken with Rice

Steps

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1. 1
   Place four bone-in, skin-on chicken thighs in a bowl. Add paprika, ground cumin, and chili powder.
   ▶ ≈0:44
2. 2
   Add lemon juice, tomato paste, olive oil, and salt to taste. Mix until well combined and the chicken is evenly coated with the spice paste.
   ▶ ≈1:03
3. 3
   Heat olive oil in an enamel cast iron pan to medium temperature. Add the seasoned chicken thighs skin-side down and sear for 5-6 minutes, rendering the fat and crisping the skin while being careful not to burn the spices.
   ▶ ≈1:24
4. 4
   Flip the chicken and sear the other side until lightly colored, being careful not to burn it. Remove the chicken to the side.
   ▶ ≈7:19
5. 5
   Deglaze the pan with water, scraping up all the browned bits and spices from the bottom. Allow the water to reduce and evaporate until you have a rich mahogany-colored sauce base.
   ▶ ≈7:56
6. 6
   While the sauce reduces, dice the onion and carrot into small pieces. Drain the jasmine rice that has been soaking in water for about 20 minutes.
   ▶ ≈4:03
7. 7
   Add the diced onion to the pan and cook on high heat for a couple of minutes. Then add the carrot and continue cooking until just starting to soften.
   ▶ ≈9:11
8. 8
   Add the drained rice to the pan and stir well, coating all the grains evenly with the fat and oil. Add the cinnamon stick.
   ▶ ≈11:26
9. 9
   Return the chicken to the pan and nestle it into the rice so it's at the bottom. Pour in the chicken stock and gently shake the pan to distribute evenly.
   ▶ ≈12:38
10. 10
    Heat on high until you see small bubbles appearing around the edges of the pan, indicating the liquid is coming to a simmer. Cover with the lid and let sit for 30 seconds to allow the heat to distribute.
    ▶ ≈13:08
11. 11
    Reduce heat to medium-low, cover the pan, set a timer for 15 minutes, and do not peek. Trust the process and let it cook undisturbed.
    ▶ ≈14:06
12. 12
    After 15 minutes, remove the chicken thighs and stir the rice with a wooden spoon. Remove the cinnamon stick.
    ▶ ≈14:26
13. 13
    Top the rice with baby spinach, cover the lid, and cook on medium heat for 2 more minutes until the spinach wilts.
    ▶ ≈15:12
14. 14
    Open the lid and slowly stir the wilted spinach throughout the rice until evenly distributed.
    ▶ ≈16:00
15. 15
    Remove from heat. Either plate individually or return the chicken to the pan and serve family-style, allowing everyone to serve themselves.
    ▶ ≈16:25