Cut the chicken into pieces. Season with salt, pepper and the smoked paprika.

Optional: make a broth from the cut offs from the chicken and put this under water with 1 stock cube and leave to simmer.

Bake the chicken pieces in a large pan. Sprinkle with flour. Remove from the pan once cooked through.

In the leftover oil you bake the onions until glazed.

Add the rice and add enough stock so the rice is just covered. Add the saffron. Leave to simmer on low heat until you see little dents appear in the rice. Check if it is cooked and add a bit more broth if not.

Add the tomatoes at the last minute and leave to heat through.

Serve the rice and the chicken together