Gambas Pil Pil Inspired Chicken
with Basmati Rice, Spinach and Peppers
- Sulphites
A take on a world-famous tapas dish, 'pil pil' is a word used in Spanish and Basque cuisines that describes a sauce made with garlic and chilli-infused olive oil. Some say 'pil pil' is the sound of popping garlic as it cooks in the hot oil.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Bell Pepper
3 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 sachet(s)
Chilli Flakes
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
30 grams
Tomato Puree
1 sachet(s)
Smoked Paprika
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Sauce
125 milliliter(s)
Water for the Sauce
¼ tsp
Sugar for the Sauce
Nutrition Values
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
While everything cooks, heat the olive oil for the sauce (see pantry for amount) in a large frying pan on medium heat.
Once hot, add the diced chicken, onion and pepper and season with salt and pepper. Fry until soft and sweet, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Stir in the chilli flakes (add less if you'd prefer things milder) and garlic. Cook for 2-3 mins.
Add the red wine vinegar and allow it to bubble away until evaporated, 1 min.
Stir the tomato puree and smoked paprika into the pan. Cook until fragrant, 1 min.
Pour in the water for the sauce (see pantry for amount) and bring to the boil. Stir in the sugar for the sauce (see pantry for amount) and red wine stock paste.
Cook until the sauce has thickened, 3-4 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with more salt, pepper or sugar if needed.
Add a splash of water if it's a little too thick.
Fluff up the rice with a fork and share between your bowls.
Top with the pil pil inspired chicken, spooning over all of the sauce from the pan.
