In a bowl, marinate the chicken thighs with the paprika, salt and pepper and put in the fridge until you are ready to make the dish. Since I have a new processor, which makes everything so much easier, I make a garlic-onion paste and add to the marinate, but it’s totally fine to skip this step.

Preheat oven to 150C. In an oven-safe pot, fry the onion and garlic in olive oil until soft, about 3-4 minutes. Add the carrot and fry for another 5 minutes. Season with salt and pepper along the way. Take out the vegetables and set aside. Coat the pan with more olive oil and brown the chicken thighs for about 5 minutes. Return the vegetables to the pan and stir to mix with the chicken thighs, add three cup of rice to the pot and stir well. Season with more salt and pepper. Pour the beef stock and water to the pot. Make sure everything is covered evenly in the liquid. Cover and put in the oven and cook for 25-30 minutes.