Creamy Chicken Thighs and Long Rice
Directions
- 1Sauté onions in a large frying pan with butter/oil and salt until cooked through (about 7 minutes). Set aside.
- 2Coat chicken with French onion soup mix.
- 3Heat 3 tbsp of oil in the same pan and sear chicken until golden (about 2 minutes per side). Remove from pan.
- 4Add rice to the pan and cook for 1 minute, stirring. Add chicken stock, sour cream, and salt, and bring to a simmer (3-4 minutes).
- 5Add the cooked onions, spinach, and chicken back into the pan. Cover and simmer for 20-25 minutes.
Ingredients
- 6 chicken thighs
- 1 packet French onion soup mix
- 3 tbsp olive oil
- 2 onions
- 1.5 cups long grain rice
- 2 cups chicken stock
- 3 tbsp sour cream
- 1 large handful spinach leaves
Equipment
large frying pan