Step 1

1 Prepare the ingredients Wash and dry the fresh produce. Small dice the sweet potato. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Step 2

2 Cook the rice In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 3

3 Cook the chicken & sauce Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced sweet potato. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato paste, tomato achaar, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the chicken is cooked through.

Step 4

4 Finish & serve your dish To the pan of cooked chicken and sauce, add the spinach, butter, and mascarpone. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted and the butter is melted and thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!