Creamy Chili Chicken Breasts & Spinach

INGREDIENTS

• 800 g chicken breasts
• 1 tbsp olive oil
• 1 onion
• 3 cloves of garlic
• 300 ml coconut milk
• 1/2 tsp salt
• 30 g tomato paste
• 1 tsp chili flakes
• 100 g baby spinach
• 200 g rice
• 500 ml water
• 1 tsp salt
• grated cheese, sprouts (optional)

METHOD

1. Rinse the rice thoroughly under running water, then add it to a pot with 500 ml of water.
2. Add salt and cook it covered on low heat until tender (about 13 minutes).
3. Then, leave it covered and remove from heat.
4. Meanwhile, in a larger pot, sauté finely chopped onion in heated olive oil until translucent.
5. Add crushed garlic cloves, tomato paste, and chili flakes or sauce, and sauté for a minute.
6. Then add the chicken breasts, cut into small pieces, and sauté on high heat for about 3 minutes, stirring continuously.
7. Next, pour coconut milk over the chicken and simmer covered on medium heat for about 10 minutes, adding a little water if necessary.
8. Then add washed spinach and 1/2 tsp of salt to the chicken and cook uncovered for about 5 minutes.
9. Serve the cooked chicken with the rice and, if desired, sprinkle with grated cheese and sprouts.