30 Minute Dinner: Paprika Chicken with Rice

We've got a new light in the studio and it's trick tripping me out. Hello. How are you all? Hope you well. So, paprika chicken and rice, this is a recipe that came about from a series we're doing short form where we try and inspire people to cook like delicious food, weeknight stuff, like

one [snorts] pan type of vibes. Um [music] yeah, and I guess it's chicken and rice is one of my favorite things of all time. Uh this is a version of that. Um no, you know, this is this will kind of be pretty much one take as an example apart from the 15 minutes that it cooks. Won't

let you [music] won't make you watch that. That'll be boring. Excuse you. There's some weird thing that was real loud all the time. Anyway. So, in a bowl, I've got four chicken thighs, bone and skin on. Now, you can do it without the skin, but I think the skin's kind of the best part, so I

prefer to do it with the skin. We've got some chili powder, some ground cumin, and a lot of paprika, ground paprika. To that, we're going to add the juice of a lemon and some tomato puree or paste, I should say. So, tomato paste goes in as well. And the juice of a lemon.

We'll also add some olive oil to that. And I've got a pan over here, like a cast iron enamel pan, [music] with um some olive oil in it just slowly heating up as well. Little bit of olive oil in this, too. Cool. Just going to give that a little mix so that everything's even. Oh, you know

what I almost forgot? I almost forgot the salt. Silly duffer. So, you end up with this really nice, like, paste. Paste, it's an interesting word, isn't it? Paste. Season that, cuz you're not going to season your chicken, so you can be reasonably generous with it. Then, in goes your chicken. Plonk. So, this is enough to feed, kind of,