Chicken and Rice
Chicken and Rice
Ingredients
- 800-1 g chicken thigh, cut into bite-sized or large pieces
- as needed paprika
- as needed salt
- 2 cups mushrooms, diced
- 1 brown onion, large, finely chopped
- 2 tablespoons minced garlic
- 1 jar sun-dried tomatoes, small (270 gram)
- 1 bunch spinach, large, or as much as desired
- 2 cups basmati rice
- 120 ml full cream
- 400 ml chicken stock
- 1 lemon
- 1/2 cup Parmigiano Reggiano
For Garnish
- as needed Parmigiano Reggiano
- 1 lemon, cut into wedges
- as needed Tzatziki
- as needed chilli oil
Instructions
- 1
Preheat your oven to 180°C (350°F). Prepare all your vegetables by dicing the mushrooms and finely chopping the brown onion. Cut the chicken thighs into bite-sized or larger pieces as preferred. Marinate the chicken pieces with paprika and salt, then set aside.
⏱️ 10 min•🌡️ 180
- 2
Heat a pan or a Dutch oven (recommended) over medium-high heat. Add a splash of oil. Once hot, add the marinated chicken and fry for 1 minute per side until lightly browned. Remove the chicken from the pan and set aside.
⏱️ 4 min
- 3
Reduce the heat to medium. Add the finely chopped onions to the same pan and cook for 2 minutes until softened. Then, add the diced mushrooms and minced garlic, stirring for a couple more minutes until fragrant.
⏱️ 4 min
- 4
Return the cooked chicken to the pan. Add the small jar of sun-dried tomatoes and stir well to combine all ingredients. Add the spinach and continue to stir until it has completely wilted.
⏱️ 3 min
- 5
Add the basmati rice to the pan and mix well with the other ingredients. Pour in the chicken stock and stir gently, ensuring everything in the pot is evenly spread. Squeeze the juice of 1/2 lemon into the pot and add 1/2 cup of Parmigiano Reggiano. Stir to combine.
⏱️ 4 min
- 6
Transfer the pot (if not already in a Dutch oven) to the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 180
- 7
Once cooked, remove the pot from the oven and let it rest for 10 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining liquid.
⏱️ 10 min
- 8
Serve the chicken and rice hot. Garnish each serving with extra Parmigiano Reggiano, a lemon wedge, a dollop of Tzatziki, and a drizzle of chilli oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Rice
- 800-1 g chicken thigh, cut into bite-sized or large pieces
- as needed paprika
- as needed salt
- 2 cups mushrooms, diced
- 1 brown onion, large, finely chopped
- 2 tablespoons minced garlic
- 1 jar sun-dried tomatoes, small (270 gram)
- 1 bunch spinach, large, or as much as desired
- 2 cups basmati rice
- 120 ml full cream
- 400 ml chicken stock
- 1 lemon
- 1/2 cup Parmigiano Reggiano
For Garnish
- as needed Parmigiano Reggiano
- 1 lemon, cut into wedges
- as needed Tzatziki
- as needed chilli oil
Instructions
- 1
Preheat your oven to 180°C (350°F). Prepare all your vegetables by dicing the mushrooms and finely chopping the brown onion. Cut the chicken thighs into bite-sized or larger pieces as preferred. Marinate the chicken pieces with paprika and salt, then set aside.
⏱️ 10 min•🌡️ 180 - 2
Heat a pan or a Dutch oven (recommended) over medium-high heat. Add a splash of oil. Once hot, add the marinated chicken and fry for 1 minute per side until lightly browned. Remove the chicken from the pan and set aside.
⏱️ 4 min - 3
Reduce the heat to medium. Add the finely chopped onions to the same pan and cook for 2 minutes until softened. Then, add the diced mushrooms and minced garlic, stirring for a couple more minutes until fragrant.
⏱️ 4 min - 4
Return the cooked chicken to the pan. Add the small jar of sun-dried tomatoes and stir well to combine all ingredients. Add the spinach and continue to stir until it has completely wilted.
⏱️ 3 min - 5
Add the basmati rice to the pan and mix well with the other ingredients. Pour in the chicken stock and stir gently, ensuring everything in the pot is evenly spread. Squeeze the juice of 1/2 lemon into the pot and add 1/2 cup of Parmigiano Reggiano. Stir to combine.
⏱️ 4 min - 6
Transfer the pot (if not already in a Dutch oven) to the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 180 - 7
Once cooked, remove the pot from the oven and let it rest for 10 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining liquid.
⏱️ 10 min - 8
Serve the chicken and rice hot. Garnish each serving with extra Parmigiano Reggiano, a lemon wedge, a dollop of Tzatziki, and a drizzle of chilli oil.
⏱️ 1 min