Spanish Chicken

Directions

• 1Wash 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 1� cups water, 1 stock concentrate, turmeric, and a large pinch of salt. Bring to a boil.
• 2Once mixture in pot boils, add rice and stir once. Cover pot, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered off heat. Core and seed bell peppers, then cut into thin heat. Core and seed bell peppers, then cut into thin strips. Trim, then thinly slice scallions, separating greens and whites. Quarter lemon.
• 3Heat 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.
• 4Heat 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 while breaking up meat into smaller pieces until warmed through, 1-2 minutes. Season with salt and pepper.
• 5Stir tomato paste into pan with chicken. Cook, stirring, for 1 minute. Add 1� cups water, remaining stock concentrates, and 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.
• 6Fluff 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.