Paprika Chicken & Rice

Season chicken with salt, pepper, and 1 tsp paprika. In a large pan 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. 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 stock and double cream and bring to a simmer. Return chicken to pan and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes. Fold in spinach until wilted and serve.