Curried Vegan Chicken with Spicy Tomato Rice

Directions

Heat 1 tablespoon of vegetable oil in a pot over medium-high heat. Add the cubed vegan chicken and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.

In the same pot, add the diced bell pepper and cook for 2-3 minutes until slightly softened. Add minced garlic, and cook for an additional minute until fragrant.

Return the vegan chicken to the pot, along with the drained chickpeas, ground turmeric, chili powder, paprika, crushed chili peppers, and red pepper flakes. Stir to combine and cook for 2 minutes.

Pour in the hot sauce, white vinegar, and balsamic vinegar, and stir until the vegan chicken and vegetables are well-coated with the spices and sauce.

In a separate pan, toast the long-grained rice over medium heat for 3 minutes, stirring frequently until slightly golden. Add the toasted rice to the pot with the vegan chicken mixture.

Add the diced fresh tomatoes and water to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer covered for 20 minutes, or until the rice is cooked through and has absorbed most of the liquid.

While the rice is cooking, preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).

In a blender, combine the roughly chopped spinach, 1 tablespoon of vegetable oil, white sugar, and a pinch of salt. Blend until smooth to make a spinach puree.

Once the rice is cooked, stir in the spinach puree until well mixed and the rice has a uniform green color.

Transfer the curried vegan chicken and spicy tomato rice to an oven-safe dish and bake in the preheated oven for 10 minutes to allow the flavors to meld together.

Remove from the oven and let it rest for 5 minutes before serving.