Spanish Chicken with Bell Peppers and Yellow Rice

This Spanish chicken dish brings together tender pulled chicken, smoky paprika and sweet bell peppers in a rich, savory sauce. Served over fluffy turmeric rice, it’s a complete meal that’s both comforting and vibrant.

Using pre-cooked pulled chicken cuts down on prep time without sacrificing flavor. The rice gets a golden hue from turmeric, while the bell peppers add a fresh crunch. A squeeze of lemon at the end brightens every bite.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

16 ounce Pulled ChickenView ingredient guideLike ingredientDislike ingredient

2 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

3 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince or grate the 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.
2. Once the mixture boils, add the rice and stir once. Cover the pot and lower the heat to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered off heat. Meanwhile, core and deseed the bell peppers, then cut into thin strips. Trim and thinly slice the scallions, separating the greens and whites. Quarter the lemon.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the bell peppers and cook, tossing, until just softened and starting to char, 4-5 minutes. Season with salt and pepper. Transfer the peppers to a bowl or plate and set aside.
4. Tear the chicken into bite-sized pieces. Heat a drizzle of oil in the same pan over medium-high heat. Add the scallion whites and remaining garlic. Cook until fragrant, about 30 seconds. Add the chicken and cumin. Cook until warmed through, 1-2 minutes. Season with salt and pepper.
5. Stir the tomato paste into the pan with the chicken. Cook, stirring, for 1 minute. Add 1½ cups water, the remaining stock concentrates and the hot smoked paprika. Bring to a simmer and let bubble, stirring occasionally, until the liquid has reduced to a thick, saucy consistency. Stir in the bell peppers and a squeeze of lemon juice. Season with plenty of salt and pepper.
6. Fluff the rice with a fork and stir in 2 tablespoons butter. Season with salt and pepper. Divide the rice between plates and top with the chicken mixture. Garnish with scallion greens. Serve with the remaining lemon quarters on the side for squeezing over.

Recipe Tips

FAQ

Can I use fresh chicken instead of pulled chicken?

Yes, you can substitute with cooked, shredded chicken breast or thighs. Adjust the cooking time to ensure the chicken is heated through.

What can I use instead of jasmine rice?

Long-grain white rice or basmati rice work well. Adjust the cooking time according to the package instructions.

Is this dish spicy?

It has a mild heat from the hot smoked paprika. For less spice, use regular smoked paprika.