Crispy Paprika Chicken with Sautéed Garlic Spinach and Rice

Here’s the kind of recipe I absolutely love, super simple and delicious, with crispy, flavorful fried chicken strips and a beautiful garlic and spinach sauté on top of fluffy white sushi rice, hehehe need I say more? ;D

Also, This is one of those dishes you can whip out quickly when you need something light and nutritious but don’t want to compromise on taste. The red pepper paste gives the chicken that wonderful spicy kick, while the garlic and onions make the spinach irresistible.

The combination of textures, crispy chicken, tender spinach, and soft rice—makes every bite satisfying. Plus, you probably already have most of these ingredients in your pantry! You can check the full recipe below! ;D

Crispy Paprika Chicken with Sautéed Garlic Spinach and Rice

Servings: 2
Time: 50mins
Difficulty: Easy
Rating: ★★★★★
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Crispy, golden chicken strips with a kick meet tender sautéed spinach on a bed of fluffy white rice, hehehe. Simple, delicious, and ready before you know it!

Ingredients

Chicken – 1 Large Breast
Red Pepper Paste – 1 Teaspoon (Massa de Pimentão)
Flour – A Pinch
Rice – 1 Cup (Sushi Rice)
Spinach – 1 Bunch (Or 8 Frozen Cubes)
Onion – 1 Small
Garlic – 4 Cloves
Olive Oil – As Needed
Vinegar – A Dash
Pepper – A Pinch
Salt – A Pinch

Directions

Start by cooking the rice in a rice cooker with a pinch of salt and a dash of vinegar, or in a small saucepan with 2 cups of water, a pinch of salt, and a dash of vinegar. Cook until tender, about 15 minutes.

In a small bowl, cut the chicken into strips, then add the bell pepper paste, followed by a pinch of salt and pepper. Mix everything well, then prepare a small plate with flour and coat each piece of chicken in the flour, shaking off any excess.

Heat a frying pan with a little olive oil (not too much, just enough to cover the bottom), add each piece of chicken and fry both sides until golden brown, then remove to a plate lined with paper towels.

In a separate frying pan with a drizzle of olive oil, add the chopped garlic and thinly sliced onion, brown a little, then add the spinach with a pinch of salt and pepper and cook until tender, taste and adjust the seasoning.
And that’s it, put the rice in a bowl and cover it with the sautéed spinach and chicken. Bon appétit!!!! ;D

Notes & Tips: If you dont have Red Pepper Paste (massa de pimentão in portuguese), the traditional portuguese seasoning paste made with raw red peppers and salt, you can make it yourself or just buy already made. Also, you can substitute with 1 teaspoon of sweet paprika mixed with a tiny bit of olive oil, or use harissa paste for extra heat, since it’s very similar!

Make sure to shake off excess flour really well, you want just a light dusting. Too much flour makes the coating gummy instead of crispy.

The oil should be hot enough that the chicken sizzles immediately when it hits the pan, but not smoking. Medium-high heat works best.

If using frozen spinach cubes, thaw them first and squeeze out excess water before adding to the pan. This prevents the dish from becoming watery.

While sushi or risotto rice gives a stickier, more authentic texture, you can use jasmine or basmati rice if that’s what you have on hand.

This recipe serves 1-2 people depending on appetite. Double everything for a family meal!

Don’t overcrowd the pan when frying—cook in batches if needed. This keeps the oil temperature up and ensures crispy, not steamed, chicken.

Add the garlic after the onions have started to soften to prevent it from burning and turning bitter.

This recipe for Crispy Paprika Chicken with Sautéed Garlic Spinach and Rice was originally created on BakeAfter.com. Esta receita de Frango Frito com Espinafres foi publicada em português no Iguaria.com.