Pulled Chicken Bowl with Spiced Tomato Sauce and Spinach Recipe
Introduction
This pulled chicken bowl is a flavorful and hearty meal that combines tender shredded chicken with smoky spices and a vibrant tomato sauce. Perfect for a comforting dinner, it pairs wonderfully with spinach and rice for a balanced dish.
Ingredients
- 1 tbsp vegetable oil
- 3 chicken thighs
- 1 red onion, sliced
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 2 tbsp tomato purée
- 300ml passata
- 50ml low-sugar barbecue sauce
- 150g spinach
- 1 lime, juiced
- 250g cooked brown rice, to serve (optional)
- 10g coriander, roughly chopped
Instructions
- Step 1: Heat the vegetable oil in a large flameproof casserole dish over medium heat. Add the chicken thighs and brown them on each side for about 3-4 minutes. Remove the chicken and set aside on a plate.
- Step 2: Add the sliced red onion to the dish, scraping up the golden chicken fat from the bottom with a spatula. Cook for 5-6 minutes until the onion begins to soften.
- Step 3: Stir in the crushed garlic, cumin, ground coriander, smoked paprika, and tomato purée. Cook for 3-4 minutes until the tomato purée darkens.
- Step 4: Pour in the passata, barbecue sauce, and 150ml of water. Bring the mixture to a boil, then return the chicken to the dish. Reduce the heat to simmer and cook for 25 minutes until the sauce has reduced and the chicken is tender.
- Step 5: Remove the chicken from the dish and shred it using two forks. Stir the shredded chicken back into the sauce.
- Step 6: Add the spinach in handfuls, stirring to wilt it into the sauce. Squeeze in the lime juice and season to taste.
- Step 7: Divide the cooked brown rice between bowls (if using). Top with the pulled chicken mixture, sprinkle with roughly chopped coriander, and serve with tortilla chips if desired.
Tips & Variations
- For extra heat, add a chopped chili or a pinch of chili powder when cooking the spices.
- Use chicken breasts if preferred, but adjust cooking time as they may cook faster.
- Swap spinach for kale or Swiss chard for a different leafy green.
- Serve with avocado slices or a dollop of sour cream for added creaminess.
Storage
Store leftover pulled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken thighs for this recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them completely before cooking to ensure even browning and proper cooking through.
Is this recipe suitable for meal prep?
Absolutely. The pulled chicken keeps well in the fridge and freezes nicely, making it perfect for preparing ahead and enjoying quick meals during the week.
Print
Pulled Chicken Bowl with Spiced Tomato Sauce and Spinach Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Low Salt
Description
This Pulled Chicken Bowl is a flavorful and hearty dish featuring tender shredded chicken simmered in a smoky tomato and barbecue sauce, enhanced with aromatic spices and fresh spinach. Served over brown rice and garnished with lime juice and fresh coriander, it’s a nutritious and satisfying meal perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 3 chicken thighs
- 1 red onion, sliced
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 2 tbsp tomato purée
- 300ml passata
- 50ml low-sugar barbecue sauce
- 150g spinach
- 1 lime, juiced
- 250g cooked brown rice, to serve (optional)
- 10g coriander, roughly chopped
Instructions
- Brown the chicken: Heat the vegetable oil in a large flameproof casserole dish over medium heat. Add the chicken thighs and brown on each side for about 3-4 minutes until golden. Remove the chicken and set aside on a plate.
- Sauté the onion and spices: Add the sliced red onion to the dish, scraping up the browned bits from the bottom of the pan with a spatula. Cook for 5-6 minutes until the onion starts to soften. Then add crushed garlic, cumin, ground coriander, smoked paprika, and tomato purée. Cook for another 3-4 minutes until the tomato purée darkens to deepen the flavor.
- Create the sauce and simmer: Pour in the passata, low-sugar barbecue sauce, and 150ml water. Bring the mixture to a boil, then return the chicken thighs to the dish. Reduce the heat to a simmer and cook uncovered for 25 minutes until the sauce has thickened and the chicken is tender.
- Shred the chicken and add spinach: Remove the chicken thighs from the dish and shred them using two forks. Stir the shredded chicken back into the sauce. Add the spinach in handfuls, stirring until wilted and incorporated into the sauce.
- Finish and serve: Squeeze the juice of one lime into the chicken mixture and season to taste. Divide cooked brown rice between two bowls, top with the pulled chicken mixture, and sprinkle over the chopped coriander. Serve with tortilla chips if desired for extra crunch.
Notes
- You can substitute chicken thighs with boneless, skinless chicken breasts, but thighs provide more moisture and flavor.
- For a spicier kick, add a pinch of chili powder or some fresh chopped chilies when adding spices.
- Leftovers keep well in the refrigerator for up to three days and can be reheated gently on the stovetop or in the microwave.
- Serve with tortilla chips or a side of avocado slices for additional textures and flavors.
- Using low-sugar barbecue sauce keeps the dish lower in added sugars, suitable for those monitoring sugar intake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
Keywords: pulled chicken, chicken bowl, smoky chicken, tomato sauce, barbecue, healthy chicken recipes, brown rice bowl, spinach, easy chicken dinner
