Quick and Easy Spanish Chicken

🥘 Ingredients

• bell pepper
  2 unit
• butter
  2 tbsp
• chicken stock concentrate
  3 unit
• cumin
  2 tsp
• garlic
  4 clove
• hot smoked paprika
  1 tsp
• jasmine rice
  1 c
• lemon
  1 unit
• pepper
• pulled chicken
  1 lb
• salt
• scallions
  4 unit
• tomato paste
  3 oz
• turmeric
  1 tsp
• vegetable oil
  1 tbsp
• water
  1¾ cup, 1½ cup

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Mince or grate garlic . Heat a drizzle of vegetable oil in a medium pot over medium-high heat. Add half the garlic and cook until fragrant, about ⏱️ 30 seconds . Add water , 1 chicken stock concentrate , turmeric , and a large pinch of salt . Bring to a boil.

   garlic: 4 clove, vegetable oil: 1 tbsp, water: 1¾ cup, chicken stock concentrate: 3 unit, turmeric: 1 tsp, salt
2. 

   2

   Once mixture in pot boils, add jasmine rice and stir once. Cover pot and lower heat to a gentle simmer. Cook until tender, ⏱️ 20 minutes . Keep covered off heat. Meanwhile, core and deseed bell pepper , then cut into thin strips. Trim, then thinly slice scallions , separating greens and whites. Quarter lemon .

   jasmine rice: 1 c, bell pepper: 2 unit, scallions: 4 unit, lemon: 1 unit
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers and cook, tossing, until just softened and starting to char, ⏱️ 5 minutes . Season with salt and pepper . Transfer slices to a bowl or plate and set aside.

   salt, pepper
4. 

   4

   Tear pulled chicken into bite-sized pieces. Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites and remaining garlic. Cook until fragrant, ⏱️ 30 seconds . Toss in chicken and cumin . Cook until warmed through, ⏱️ 2 minutes . Season with salt and pepper .

   pulled chicken: 1 lb, cumin: 2 tsp, salt, pepper
5. 

   5

   Stir tomato paste into pan with chicken. Cook, stirring, for ⏱️ 1 minute . Add water , remaining stock concentrates, and hot smoked paprika . Bring to a simmer and let bubble, stirring occasionally, until liquid has reduced to a thick, saucy consistency. Stir in bell peppers and a squeeze of lemon juice. Season with plenty of salt and pepper .

   tomato paste: 3 oz, water: 1½ cup, hot smoked paprika: 1 tsp, salt, pepper
6. 

   6

   Fluff rice with a fork and stir in butter . Season with salt and pepper . Divide between plates and top with chicken mixture. Garnish with scallion greens. Serve with remaining lemon quarters on the side for squeezing over.

   butter: 2 tbsp, salt, pepper