Paprika and Tomato Braised Chicken Thighs with White Rice

Pat the chicken thighs dry with paper towels. Season generously with paprika, salt and black pepper, rubbing the spices into the meat. Let rest at room temperature for 15 minutes.

Heat the olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.

Add the sliced garlic and cook for another minute until fragrant. Stir in the chopped tomatoes and cook down, breaking them up with your wooden spoon, until the mixture thickens into a rich sauce, about 10 minutes.

Nestle the seasoned chicken thighs into the sofrito, skin-side down. Cook undisturbed for 5 minutes until the skin is golden. Flip and cook 5 minutes more.

Pour in the warm chicken broth. Cover and reduce heat to low. Braise for 20 minutes until the chicken is tender and cooked through.

Remove the lid and increase heat to medium. Let the sauce reduce and concentrate for 5 more minutes while the chicken skin crisps slightly.

While the chicken braises, rinse the white rice until the water runs clear. Add to a saucepan with 600ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and cook for 18 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

Plate the fluffy white rice and crown with the paprika-tomato braised chicken thighs. Spoon extra braising juices over the top. Serve with lemon wedges on the side.