This Greek-inspired, one-pot meal requires a slow braise but is largely hands-off and rewards you with exceptional flavor. Wholesome comfort food at its best!
Recipes that are easy to tinker with and easily adapt are often my favorites. They also tend to make for happier diners. We all like choices, right?
This is why I’ve always tried, whenever possible, to include reliable ingredient substitutes as well as various cooking methods and serving options for my own recipes.
The following recipe is my rendition of a recipe from the cookbook, A Greek Journey With Fork and Pen, by Georgia Cone and Elizabeth Songster. The book offers many family recipes along with a delightful story of two sisters, their travels, and their Greek Heritage.
For me, this story began when Elizabeth, looking to promote her new book, kindly mailed me a signed copy several years ago. When she first contacted me, I said that I would be happy to cook something from her book so I could better review it. Elizabeth and her sister’s recipes are sprinkled in between stories of their travels and adventures with their husbands, making it an endearing memoir as much as a cookbook.
In terms of the recipes, what caught my attention right away was the frequency of uncomplicated, one-dish meals that looked wholesome and flavorful. As I paged through the various recipes, ranging from Shrimp and Feta, Chicken in Wine, and Greek Honey Cake, I immediately marked eight entree recipes that not only looked delicious, but appeared to be versatile, easily-prepared meals.
The recipe which called my name the loudest was Braised Rooster with Noodles. The Fountain Avenue Kitchen’s logo is a chicken, but in the early years of the blog, it was technically a rooster!
The recipe, as written, is a good one. Over time, however, I have tinkered, as I tend to do, in an effort to make the preparation more streamlined.
Instead of using a whole chicken, cut into pieces, I use boneless, skinless chicken thighs. I have also tweaked the flavorings a bit. The original recipe also calls for noodles, but my husband adores chicken and rice. So, in his honor, I swapped the pasta for brown rice.
When it occurred to me that I had a bag of fresh, curly spinach from our farmers market that needed to be used, I added that at the end. Now I didn’t have to make a salad. We truly had an all-in-one meal!
The feedback? Glowing! The first time I made the dish, my younger son, who at the time was a rather picky eater, declared it, and I quote, “Amazing!” That feedback always feels like a small victory for the parent who has gone to the effort of cooking a meal and often hears, “Yuk!” or some such reaction as their thanks.
For my part, I like the flavors, the ease of preparation, and the way I can easily adapt the recipe based on what I have on hand and what we’re in the mood for. That said, there would be nothing wrong with cooking the original recipe as written.
One final note: I have prepared this recipe midafternoon and allowed it to sit for an hour or two before reheating gently and serving. I like how the dish thickens to something like a stew, yet with just the right amount of soupiness.
Some resting time also allows the flavors to meld and develop. So, if time allows, feel free to prepare the recipe in advance, even undercooking the rice just a little so that it doesn’t become mushy upon reheating. As you may imagine, leftovers are equally delicious.
Braised Chicken with Rice and Spinach
Ingredients
- 3 tablespoons (42ml) olive oil
- 1 large onion, chopped
- 1½ pounds boneless, skinless chicken thighs
- 1 (28oz) can diced tomatoes
- 1 cup (8oz) water
- 1 teaspoon dried thyme (or 1 tablespoon fresh, minced)
- Kosher salt and freshly ground pepper
- ¼ teaspoon sugar
- 3½ cups (840ml) chicken broth
- ¾ cup (135g) brown rice (see notes)
- 4-5 ounces (4-5 cups, lightly packed) curly spinach, roughly chopped (could use other dark, leafy green of choice)
- 1 teaspoon (5ml) balsamic vinegar
- Parmesan or Manchego cheese, for serving
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium to medium-high heat. Sauté the onions for about 5 minutes, or until they begin to soften and brown a bit on the edges.
- Add the chicken, and cook for about 5 minutes, browning on both sides.
- Add the tomatoes with their juice, the water, thyme, sugar, salt, and pepper. (I adjusted over the course of cooking and found a total of 1½ teaspoons kosher salt and a scant half teaspoon of fresh pepper to be perfect for our tastes.)
- Bring the mixture to a boil, then immediately reduce the heat to low, and simmer, uncovered, for 45 minutes.
- At this point, remove the chicken to a plate, shred or chop it into bite-size pieces, and then return it to the pot.
- Finally, add the chicken broth, bring to a boil, then add the brown rice. Cover and continue cooking over low heat (you want the mixture to be at a very gentle simmer) for another 45-50 minutes or until the rice is cooked but not mushy. For best results, check early a time or two, giving the pot a stir, and note that the rice will continue to cook in the hot broth for a few more minutes after being removed from the heat.
- Stir in the chopped spinach, the balsamic vinegar, and check for seasoning. Spinach will wilt immediately. If using a heartier green like kale, you may wish to add it in the last 5 minutes or so of cooking time.
- Serve with a sprinkling of cheese, if desired.
Notes
- Using ¾ cup of rice will yield a finished product that is like a thick soup after the mixture sits for a few minutes. If you would prefer to use white rice, you will only need to simmer for 20 minutes or so. If you use pasta, as was done in the original recipe, you may only need to simmer 10-15 minutes, depending on the type of pasta being used.
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