Quick and Easy Spanish Chicken

🥘 Ingredients

• bell pepper
  2 peppers
• black pepper
  to taste
• butter
  2 tbsp
• chicken stock concentrate
  2 units
• cumin
  1 tsp
• garlic
  3 cloves
• hot smoked paprika
  1 tsp
• jasmine rice
  1½ cups
• lemon
  1 fruit
• pulled chicken
  1 lb
• salt
  to taste
• scallions
  4 stalks
• tomato paste
  2 tbsp
• turmeric
  ½ tsp
• vegetable oil
  4 tbsp
• water
  3¼ cups

🍳 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 ⏱️ 30 seconds . Add 1¾ cups water , 1 chicken stock concentrate , turmeric , and a large pinch of salt . Bring to a boil.

   garlic: 3 cloves, vegetable oil: 4 tbsp, water: 3¼ cups, chicken stock concentrate: 2 units, turmeric: ½ tsp, salt: to taste
2. 

   2

   Once mixture boils, add jasmine rice and stir once. Cover pot and lower heat to a gentle simmer. Cook until tender ⏱️ 15 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: 1½ cups, bell pepper: 2 peppers, scallions: 4 stalks, lemon: 1 fruit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add bell peppers and cook, tossing, until just softened and starting to char ⏱️ 4 minutes . Season with salt and black pepper . Transfer slices to a bowl and set aside.

   black pepper: to taste
4. 

   4

   Tear pulled chicken into bite-sized pieces. Heat a drizzle of vegetable 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 ⏱️ 1 minute . Season with salt and pepper.

   pulled chicken: 1 lb, cumin: 1 tsp
5. 

   5

   Stir tomato paste into pan with chicken. Cook, stirring, for ⏱️ 1 minute . Add 1½ cups 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: 2 tbsp, hot smoked paprika: 1 tsp
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