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

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
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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
  • 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

  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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