Chicken supreme stuffed with provoleta and spinach over creamy pumpkin rice with warm criolla sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry and butterfly them if needed to create an even pocket.

2. 2

   2. Heat 1 tablespoon olive oil (15 ml) and 1/2 tablespoon butter (7 g) in a skillet over medium heat. Add the spinach and 1 minced garlic clove; cook for 2 to 3 minutes until the spinach wilts. Season with a pinch of salt and pepper, remove from the heat, and let cool slightly.

3. 3

   3. Stuff each chicken breast with the sautéed spinach and provoleta sticks. Secure with toothpicks or press the edges closed firmly. Season the outside with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon sweet paprika.

4. 4

   4. In a medium saucepan, melt 1/2 tablespoon butter (7 g) with 1 tablespoon olive oil (15 ml). Add half of the chopped onion and cook for 4 minutes until translucent. Stir in the pumpkin cubes, half of the remaining garlic, and a pinch of salt; cook 3 minutes more.

5. 5

   5. Add the long-grain rice to the saucepan and stir for 1 minute to lightly toast it. Pour in 3 cups hot vegetable broth (720 ml), bring to a gentle boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice and pumpkin are tender.

6. 6

   6. While the rice cooks, heat 1 tablespoon olive oil (15 ml) in an ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly browned.

7. 7

   7. Transfer the skillet to the preheated oven and bake the chicken for 14 to 16 minutes at 200 °C / 400 °F, or until fully cooked in the center. Remove and let rest for 5 minutes.

8. 8

   8. For the warm criolla sauce, heat the remaining 1/2 tablespoon butter (8 g) in a small skillet over medium heat. Add the rest of the onion and the red bell pepper and cook for 4 minutes. Add the tomato, remaining garlic, red wine vinegar, remaining sweet paprika, and a pinch of salt and pepper; cook 3 to 4 minutes more until juicy but still fresh. Turn off the heat and stir in the parsley.

9. 9

   9. Uncover the rice and gently mash part of the pumpkin with a spoon to create a creamy texture. Add the grated sardo-style cheese and stir until combined. Adjust with salt and pepper.

10. 10

    10. Serve a bed of creamy pumpkin rice, place a sliced stuffed chicken breast on top, and finish with the warm criolla sauce over or alongside.