Description
A hearty and flavorful pasta dish combining the richness of sausage, the freshness of spinach, and the tang of tomatoes. Perfect for a family meal, this recipe is easy to make and packed with nutrients.
Ingredients
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1½ cups uncooked basmati rice
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6 chicken thighs
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1½ tsp mixed herbs
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2 tsp smoked paprika
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1 tsp onion powder
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1 tsp garlic powder
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2 tbsp olive oil
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1 cup chopped onion (any type)
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1 tbsp butter
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3 cups low sodium chicken stock
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Salt and pepper to taste
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½ cup green onions (for garnish; can substitute with chives, parsley, or coriander)
Instructions
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Prepare the Rice: Cook the basmati rice according to package instructions and set it aside.
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Cook the Chicken: Season the chicken thighs with mixed herbs, smoked paprika, onion powder, and garlic powder. In a large skillet, heat the olive oil over medium heat. Add the chicken thighs and cook until golden brown on both sides, about 6-8 minutes per side.
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Sauté Vegetables: Remove the chicken from the skillet and set it aside. In the same skillet, add the butter and chopped onion. Sauté until the onion becomes translucent.
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Simmer with Stock: Add the low-sodium chicken stock to the pan and bring to a simmer. Return the chicken to the pan and let it cook for 20-25 minutes, or until fully cooked and tender.
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Assemble: Serve the chicken over the rice and garnish with green onions (or your preferred garnish).
Notes
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You can substitute the chicken thighs with chicken breasts for a leaner option.
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If you prefer a spicier dish, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American