Creamy Lemon Chicken and Spinach Rice (Print version)
Lemon brightens a creamy pan of chicken, spinach and tender rice.
# Ingredients:
Ingredients
01 -
500 g boneless chicken thighs
02 -
250 g long-grain rice
03 -
650 ml chicken stock
04 -
100 ml heavy cream
05 -
100 g baby spinach
06 -
1 small onion, diced
07 -
2 garlic cloves, minced
08 -
1 tbsp olive oil
09 -
1 tbsp lemon juice
10 -
1 tsp finely grated lemon zest
11 -
¼ tsp salt
12 -
¼ tsp black pepper
# Instructions:
01 -
Pat the chicken dry and cut into 3 cm pieces. Season with salt and pepper. Heat the oil in a deep wide pan with a lid over medium-high heat.
02 -
Brown the chicken for 5–6 minutes, turning once or twice. Transfer to a clean plate; it will finish cooking with the rice.
03 -
Lower the heat to medium. Cook the onion in the same pan for 4–5 minutes, stirring. Add garlic and cook for 30 seconds, then stir in the dry rice for 1 minute.
04 -
Pour in the stock and scrape up the browned bits. Return the chicken and its juices, bring to a gentle simmer and cover. Cook on low heat for 18–22 minutes, or until the rice is tender and the chicken reaches 74°C in its thickest pieces.
05 -
Stir in cream and spinach. Cook uncovered on low heat for 2–3 minutes until the spinach wilts and the pan is creamy. If the rice is still firm, add a little hot water and cover for a few more minutes before adding the cream.
06 -
Remove from the heat, stir in lemon juice and zest, cover and rest for 5 minutes. Spoon into bowls while warm; the rice should be moist and creamy, not swimming in thin stock.
07 -
Cool leftovers promptly in shallow containers and refrigerate within one hour where practical. Use within one day because of the rice and reheat once until steaming hot throughout.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.