Description
A comforting and flavorful pasta dish made with juicy chicken thighs, fresh spinach, and rich tomato sauce. Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe combines savory spices, herbs, and a creamy base to delight your taste buds.
Ingredients
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1½ cups uncooked basmati rice
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6 chicken thighs
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1½ tsp mixed herbs
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2 tsp smoked paprika
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1 tsp onion powder
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1 tsp garlic powder
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2 tbsp Olive oil
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1 cup chopped onion (any type of onion works)
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1 tbsp butter
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3 cups low-sodium chicken stock
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Salt and pepper to taste
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½ cup green onions (for garnish, can substitute with chives, parsley, or coriander)
Instructions
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Heat olive oil in a large pan over medium heat.
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Season chicken thighs with mixed herbs, smoked paprika, onion powder, and garlic powder. Add chicken thighs to the pan and sear on both sides until golden brown and cooked through. Remove chicken from the pan and set aside.
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In the same pan, melt butter and sauté the chopped onion until soft and translucent, about 3-4 minutes.
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Add the basmati rice to the pan and stir for 1-2 minutes, allowing it to lightly toast.
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Pour in the low-sodium chicken stock and bring to a simmer. Season with salt and pepper to taste.
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Cover and cook the rice until tender, about 15-18 minutes.
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While the rice cooks, shred the cooked chicken thighs. Once rice is done, stir in the shredded chicken, green onions, and any additional seasonings as desired.
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Serve with extra herbs for garnish.
Notes
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This recipe can easily be made vegetarian by substituting chicken with tofu or tempeh.
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You can use any type of rice, but basmati provides a great texture and fragrance.
- Adjust the seasoning according to your preference, adding more smoked paprika for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American