Paprika Chicken & Rice

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

1. 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.
2. 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.
3. Fold in spinach until wilted and serve.

Recipe adapted from Paprika Chicken & Rice