Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 16 fresh recipes featuring steak, chicken, pork, fish, vegetarian, and beyond to meet your cooking needs each week.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Pat chicken breasts dry and cut into ½" pieces. Set aside ¼ the paprika. Season chicken with remaining paprika, and a pinch of salt and pepper. Halve and peel onion. Cut halves into ½" dice. Place rice in a mixing bowl and cover with water. Soak at least 10 minutes, then rinse in a wire-mesh strainer until water runs clear. While rice soaks, sear chicken.
Sear the Chicken
Place medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add chicken pieces to hot pan and sear undisturbed, 3-5 minutes. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
Poach the Chicken
Return pan used to sear chicken to medium-high heat. Add 1¾ cup water, tomato paste, and remaining paprika and stir. Bring to a simmer and add chicken. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Transfer chicken to a plate and cover with foil.
Add Rice and Make Sauce
Add rice and a pinch of salt to chicken poaching liquid and cook until rice is tender, 12-16 minutes. Remove rice to a plate. Wipe pan clean and reserve. While rice cooks, add yogurt, 1 Tbsp. olive oil, and a pinch of salt to a mixing bowl and whisk thoroughly.
Cook the Onion and Spinach
Return pan used to cook rice to medium-high heat. Add 1 tsp. olive oil and onions to hot pan. Cook 30 seconds, then add baharat seasoning. Cook until softened, 3-5 minutes. Remove from burner and stir in spinach.
Finish the Dish
Place rice on a plate. Add chicken on top of rice, then top with olive oil-yogurt sauce and almonds.