Poultry

Spanish Paella Chicken Bowl

Ingredients

• Chicken breast fillet (cooked, pan-fried) — 120 g
• Rice (cooked, preferably long-grain) — 129 g
• Sweet bell pepper (red or yellow) — 100 g
• Tomatoes (fresh, diced) — 100 g
• Olive oil — 10 g (approx. 2 teaspoons for cooking)
• Turmeric — 1/3 tsp (to tint the rice golden)
• Smoked paprika, garlic powder — a generous pinch of each
• Salt, black pepper — to taste
• Lemon wedge and fresh parsley — for serving

Instructions

1. 1Golden Rice. Boil the rice in salted water, adding the turmeric right at the beginning of the cooking process so the grains absorb the color evenly. Measure exactly 129 g of the cooked warm rice and place it into the bowl.
2. 2Spanish Tomato & Pepper Base. Dice the bell pepper into small pieces or strips, and finely dice the tomatoes. Heat a skillet with half of the olive oil (5 g). Add the bell peppers and sauté over medium heat for 3–4 minutes. Toss in the tomatoes, garlic powder, and a pinch of salt. Simmer everything together for another 3 minutes until the peppers soften and the tomatoes break down into a light, juicy sauce. Transfer to the bowl next to the rice.
3. 3Smoky Chicken. Cut the raw chicken breast into bite-sized pieces. Season thoroughly with salt, black pepper, and smoked paprika. Heat the remaining olive oil (5 g) in the same skillet and sear the chicken over high heat until beautifully browned and cooked through (about 5–6 minutes). Measure 120 g of the cooked chicken.
4. 4Assembly. Arrange the vibrant golden rice, the warm savory sautéed vegetables, and the smoky chicken pieces in separate sections of a deep bowl.
5. 5Serving. Squeeze a fresh lemon wedge over the entire bowl right before eating (this mimics the traditional paella finish and brightens all the flavors) and garnish with fresh parsley leaves.