Smoked Paprika Chicken with Broccoli and Rice

Ingredients

• 400 g chicken breast
• 350 g cooked jasmine rice
• 300 g broccoli
• 40 g scallions
• 2 tbsp extra-virgin olive oil
• 2 tsp smoked paprika
• 2.5 tbsp tomato paste
• 100 g onion
• 4 cloves garlic
• 0.6 tsp fine sea salt

Instructions

1. Cut the chicken breast into 3 cm chunks, pat them dry and season with the fine sea salt. Heat 1 tbsp of the extra-virgin olive oil in a wide skillet over medium-high heat and brown the chicken for 3 minutes per side, until the surfaces are properly coloured. Move it to a plate — it will finish in the sauce.
2. Lower the heat to medium, add the remaining olive oil and the finely sliced onion, and cook 5 minutes until it turns translucent, floppy and smells sweet rather than raw.
3. Add the sliced garlic and smoked paprika and stir for 30 seconds only. Paprika scorches fast and turns acrid, so it goes in when the pan has come down in temperature.
4. Stir in the tomato paste and fry it for 90 seconds, pressing it flat against the pan, until it darkens from bright red to brick and the raw tomato smell disappears. Pour in 150 ml water and scrape the base clean.
5. Cut the broccoli into florets, add them with the chicken and any resting juices, cover, and simmer 5-6 minutes until the broccoli is tender at the stem and the chicken is cooked through and no longer springy.
6. Uncover and simmer 2 minutes more if the sauce still looks loose — it should coat the chicken rather than pool. Serve over the warm cooked jasmine rice with the sliced scallions across the top.

Nutrition (per serving)

Calories

700

Protein

56.4 g

Fat

20.8 g

Carbs

72.2 g