Buttery Spinach, Chicken and Rice
Buttery Spinach, Chicken and Rice
Prep time
Cook time
Total time
This is a great way to use leftover rice. You can freeze leftover rice in airtight containers for up to 1 month.
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 2 tsp olive oil
- 1 tbsp butter plus 1 tablespoon extra
- 1 cup chopped onion
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 1 lb (500 g) skinless boneless chicken thighs, chopped
- 2 cups chicken broth
- 1 lb (500 g) yam (orange sweet potato), cut into thin strips
- 1½ tsp chopped fresh thyme
- 1 tsp crushed dried chilies, optional
- 2 cups cooked jasmine rice
- 3 cups packed baby spinach leaves
- 1½ tbsp lemon juice
Instructions
- Heat the oil and and one tablespoon of butter in a large frying pan over high heat.
- Add the onion, mushrooms and garlic and cook, stirring occasionally for about 5 minutes or until the onion is softened.
- Add the chicken and cook, stirring occasionally for about 5 minutes or until chicken is starting to brown.
- Stir in the broth, yam, thyme and chilies and cook uncovered, stirring occasionally, for about 10 minutes or until the yam is softened but not mushy.
- Add the rice and spinach and cook, stirring occasionally for 3 to 5 minutes or until the rice is hot and the spinach is wilted.
- Add the lemon juice and extra butter and stir until the butter is melted.
Notes
Make Ahead: This is best made just before serving although is still delicious as leftovers the next day.