Pulled chicken rice

✔️Lactose-free

Sometimes you just need a bowl that feels cozy, flavourful and a little bit indulgent. This pulled chicken rice does exactly that! Tender chicken, a creamy spicy sauce and rice that soaks up every bit of flavour... pure comfort in one pan!

Ingredients

Chicken

• 300 g chicken breast

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp turmeric

• 0,5 tsp ground ginger

• Sambal - amount to taste

• A drizzle of olive oil

• Coriander - amount to taste

• Lemon - amount to taste

Sauce & rice

• 180 g zucchini

• 180 g red bell pepper

• 1 shallot

• 2 tomatoes

• 1 garlic clove

• 800 ml boiling water

• 120 g tomato paste

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 0,5 tsp paprika

• 1 tsp turmeric

• Sambal - amount to taste

• 75 ml vegan milk or cream

• 5 tsp vegan red pesto

• Coriander - amount to taste

• 400 g rice

• 300 ml boiling water

Instructions

1. Marinate the chicken with the spices, olive oil, lemon, sambal and coriander. Cover the bowl and let it rest for 2 hours or overnight for deeper flavour.

2. Cook the chicken in a pan with a bit of olive oil until fully done, then set it aside on a plate.

3. Cut the bell pepper and zucchini into large pieces, and finely chop the shallot and garlic. Add everyting to the same pan and cover for 10 minutes.

4. Pour in the first 500 ml of boiling water and blend into a smooth sauce. Add the remaining 300 ml water, tomato paste, spices, red pesto and milk or cream. Lower the heat and cover the pan for 10 minutes.

5. Shred the chicken and add it to the sauce. Keep the heat low and cover for another 20 minutes. Taste and adjust seasoning if needed.

6. Add the coriander, boiling water and rice to the pan.. Increase the heat and cover until the rice is cooked through.

7. Serve and finish with sweet chili flakes for a perfect touch of heat.