Paprika Chicken Thighs with Tomato Spinach Rice

• chicken thighspatted dry20 oz
• brown rice10 oz
• tomato sauce16 oz
• frozen spinach6 oz
• onionfinely diced8 oz
• garlicminced2 clove
• olive oil4 tsp
• paprika2 tsp
• dried rosemary1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• balsamic vinegar2 tsp

Instructions

1. 1Rinse the brown rice if desired. Combine it with water according to the package directions in a saucepan, salt the water well, and bring it to a boil. Cover, reduce to a gentle simmer, and cook until the grains are tender and the water is absorbed, usually 35-45 minutes. Let it stand covered until fluffy.
2. 2Do not rinse the chicken thighs. Pat them dry, then season both sides with the paprika, rosemary, kosher salt, and black pepper. Heat the olive oil in a large skillet over medium heat. Sear the chicken until browned and it releases from the pan, about 4-5 minutes per side, until the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the onion to the skillet with a small pinch of salt and cook until translucent and softened, about 4-5 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
4. 4Stir in the tomato sauce and balsamic vinegar, scraping up the browned bits. Add the frozen spinach and simmer until the sauce is bubbling and the spinach is hot, about 4-6 minutes. Taste and adjust with kosher salt and black pepper; the sauce should coat the spoon.
5. 5Return the chicken and any plate juices to the skillet. Spoon sauce over the chicken, cover, and simmer gently until the chicken is hot throughout and the thickest part reads 165°F (74°C) on an instant-read thermometer, about 3-5 minutes. Serve over the brown rice.