One-Pan Garlic & Herb Chicken With Rice
Equipment
Ingredients
Main Ingredients
garlic (minced)
2 tbsp
dried Italian herb blend (dried)
1 tbsp
chicken flavor base
1 tbsp
boneless skinless chicken thighs
450 g
vegetable oil
3 tbsp
long grain white rice
180 g
water
480 ml
grape tomatoes
300 g
baby spinach leaves
110 g
Instructions
Season the chicken
Combine garlic, dried herb blend and 2 tsp chicken flavor base in bowl; rub mixture on chicken to coat completely.
Brown the chicken
Heat 1 Tbsp oil in large skillet over medium-high heat and cook chicken, turning occasionally until browned, about 4 minutes. Remove to plate and set aside.
Toast the rice
Heat remaining 2 tsp oil in same skillet and sauté rice until lightly browned, about 1 minute.
Add liquid and bring to boil
Add water and remaining chicken flavor base and bring to a boil.
Add vegetables and chicken
Stir in tomatoes and spinach. Place chicken on top; cover and continue cooking until the water is fully absorbed, rice is tender, and chicken is fully cooked, about 18 minutes.
Rest and serve
Let stand 5 minutes before fluffing rice and serving.
Original recipe
Storage
Store in airtight container. Rice may dry slightly when reheated; add splash of water
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