This Greek-inspired, one-pot meal requires a slow braise but is largely hands-off and rewards you with exceptional flavor.Save

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.

This Greek-inspired, one-pot meal requires a slow braise but is largely hands-off and rewards you with exceptional flavor.Save
This Greek-inspired, one-pot meal requires a slow braise but is largely hands-off and rewards you with exceptional flavor.Save

Braised Chicken with Rice and Spinach

Although this recipe requires a slow braise, it is largely a hands-off meal. The slow cooking will reward you with exceptional flavor in this wholesome, one-pot dinner.
Yield: 4-6 servings
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 3 tablespoons (42ml) olive oil
  • 1 large onion, chopped
  • 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
  • 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

  1. 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.
  2. Add the chicken, and cook for about 5 minutes, browning on both sides.
  3. 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.)
  4. Bring the mixture to a boil, then immediately reduce the heat to low, and simmer, uncovered, for 45 minutes.
  5. At this point, remove the chicken to a plate, shred or chop it into bite-size pieces, and then return it to the pot.
  6. 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.
  7. 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.
  8. 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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This is the original recipe which caught my eye from the beginning. This is also what any recipes I follow end up looking like!
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115 responses to “Braised Chicken with Rice and Spinach”

  1. Laura Dawn Gud Avatar
    Laura Dawn Gud

    I too love simple, easily-switched or overall ‘accommodating’ cooking! That’s why I adore your blog and the recipes you share. This book must be incredible! Maybe I’ll get lucky on the draw?

    Laura 🙂

  2. Looks yummy! I’ll have to try this soon!

  3. Sounds great! 🙂

    Simon.

  4. Diane Duggan Avatar
    Diane Duggan

    The recipe sounds delicious. I often cook one pot meals so I’ll be sure to try it soon.

  5. Marilyn Wheatley Avatar
    Marilyn Wheatley

    Hooray for a book with a gluten free section for people who can’t tolerate gluten. There are quite a few of us about! Thank you.

  6. Leanne Bucknall Avatar
    Leanne Bucknall

    Anything that cooks in one pot is great by me 🙂

  7. Patty Kasiewicz Avatar
    Patty Kasiewicz

    That recipe looks yummy and I would love that cookbook

  8. Mary F. Campbell Avatar
    Mary F. Campbell

    I can hardly wait to make this!

  9. pam cooper Avatar
    pam cooper

    sounds great yum yum

  10. Elaine Savage Avatar
    Elaine Savage

    This looks delicious and very healthy, will definitely try it

  11. Angie Hoggett Avatar
    Angie Hoggett

    delicious, the book looks fab

  12. Alison Green Avatar
    Alison Green

    I love these sort of recipes and with 6 of us to feed anything easy to make and that stretched the meat further is a great recipe. Looks like the sort of thing I can adapt over summer to include the various veggies we grow as they come into season 🙂

  13. Liz Griffin Avatar
    Liz Griffin

    looks yummy. I’d definitely like to win this x

  14. I love cooking and this recipe looks amazing – I bet the recipe book is just superb!

  15. sandi schoeppe Avatar
    sandi schoeppe

    sounds wonderful and cookbook too!

  16. Looks like a great cook book

  17. Sheri Darby Avatar
    Sheri Darby

    This sounds really delicious

  18. Alistair Richardson Avatar
    Alistair Richardson

    Love Greek food but haven’t tried cooking my own…yet.

  19. Janine Atkin Avatar
    Janine Atkin

    this cookbook looks fab. im sure the whole famly would enjoy sampling the results

  20. david cavender Avatar
    david cavender

    The book looks really interesting to try out.