Quick and Easy Spanish Chicken
With Bell Peppers and Yellow Rice
We’re helping you get one big step closer to slow-cooked perfection with our ready-to-heat pulled chicken. We’ve already taken care of making the meat fork-tender; you’ve just got to warm it up with some spices for extra flavor. You’ll be serving it with savory yellow rice and juicy sautéed bell pepper, which add lots of hearty, Spanish-style charm.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 clove
Garlic
3 unit
Chicken Stock Concentrate
1 teaspoon
Turmeric
1 cup
Jasmine Rice
2 unit
Bell Pepper
4 unit
Scallions
16 ounce
Pulled Chicken
2 teaspoon
Cumin
3 ounce
Tomato Paste
1 teaspoon
Hot Smoked Paprika
1 unit
Lemon
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Mince or grate garlic. Heat a drizzle of oil in a medium pot over medium-high heat. Add half the garlic and cook until fragrant, about 30 seconds. Add 1¾ cups water, 1 stock concentrate, turmeric, and a large pinch of salt. Bring to a boil.
Once mixture in pot boils, add rice and stir once. Cover pot and lower heat to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered off heat. Meanwhile, core and deseed bell peppers, then cut into thin strips. Trim, then thinly slice scallions, separating greens and whites. Quarter lemon.
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, 4-5 minutes. Season with salt and pepper. Transfer slices to a bowl or plate and set aside.
Tear 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, about 30 seconds. Toss in chicken and cumin. Cook until warmed through, 1-2 minutes. Season with salt and pepper.
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.
Fluff rice with a fork and stir in 2 TBSP 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.
