Tarragon Chicken & Spinach Rice

Name: Tarragon Chicken & Spinach Rice
Total time: 60 min
Yield: 2 servings
Ingredients: 360 g Boneless skinless chicken thighs; 150 g Long grain rice; 120 g Baby spinach; 100 g Onion; 2 cloves Garlic; 8 g Fresh tarragon; 0.5 whole Lemon; 360 ml Low-sodium chicken stock; 50 ml Water; 1 tbsp Olive oil; 0.25 tsp Salt; 0.25 tsp Black pepper

Tender chicken, lemon and fresh tarragon sit over fluffy rice with wilted spinach. A fragrant green supper made in one covered pan.

60 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs360 g
Long grain rice150 g
Baby spinach120 g
Onion100 g
Garlic2 cloves
Fresh tarragon8 g
Lemon0.5 whole
Low-sodium chicken stock360 ml
Water50 ml
Olive oil1 tbsp
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check chicken stock for celery, wheat and other allergens.

Method

Prepare

Wash the produce. Rinse the rice in a sieve and drain well. Dice the onion, mince the garlic and strip the tarragon leaves from their tough stems. Finely grate the lemon zest, then cut the lemon into wedges. Cut the chicken into 3 cm pieces on a separate board and wash hands and equipment afterwards.

Build the base

Heat the oil in a 22–24 cm deep lidded pan over medium-high heat. Brown the chicken with the salt and pepper for 6 minutes, turning occasionally. Add the onion and cook for 5 minutes over medium heat. Stir in the garlic and drained rice for 1 minute.

Cook the rice and chicken

Pour in the stock, add half the tarragon and bring to a full simmer. Cover tightly, reduce to the lowest heat and cook for 18–22 minutes without stirring. Check that the rice is tender and the largest chicken pieces reach 74°C / 165°F. If the rice is firm and the pan looks dry, add the measured water, cover and cook for 3–5 minutes more; otherwise leave that water unused.

Steam the spinach

Scatter the spinach over the cooked rice. Cover and cook over low heat for 2 minutes, then remove from the heat and leave covered for 5 minutes. Chop the remaining tarragon. Fluff the rice gently with the spinach, lemon zest and tarragon. Divide between two bowls and serve with the lemon wedges.

Use ordinary long-grain white rice, not brown or quick-cook rice. A heavy pan and low heat help the bottom stay tender; keep raw-chicken tools away from the finished rice.

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