Over medium heat, preheat olive oil in large skillet with a lid.
Add anchovies to the skillet and stir until they dissolve, about 1 minute.
Add chopped garlic and fry for about 1 minute.
Add washed spinach leaves after you run them through the salad spinner. Gently turn over the spinach, coating it with the oil, garlic and anchovies. Cover the pan and let it cook for about one minute. Uncover and after stirring, cover again for another minute.
Uncover the skillet and add ground pepper and crushed hot pepper, stir gently.
Add a cut chicken breast and mix with the spinach. Cook for about 3-4 minutes stirring occasionally or until the chicken pieces start browning.
Spread over the plate of fluffed rice and enjoy!
Side
Wash rice until the water comes out clear.
In a small pot with lid, add rice, salt, ground pepper, cardamom pods and star anise. Add water twice the volume of rice, in this case 250 ml (1 cup) of water.
Cover the pot and cook on high heat until boiling. Reduce to low heat and cook for 10 minutes.
Remove and discard cardamom pods and star anise. Fluff up rice with fork and serve.