Spanakorizo With Chicken

Instructions

1. Step 1

   Prepare the onion, garlic, spinach, rice, lemon juice, and dill as indicated before beginning to cook.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Season the chicken thighs with ½ tsp (3 gr) salt and all of the black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 6.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: plate

3. Step 3

   Heat 2 tbsp (30 ml) olive oil in the Dutch oven over medium heat. Brown the seasoned chicken for 4–5 minutes per side.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven

4. Step 4

   Transfer the browned chicken to a clean plate. It will finish cooking later.

   Timer: 1 min (fixed)

   Cookware: Dutch oven, plate

5. Step 5

   Add 1 tbsp (15 ml) olive oil and the onion to the Dutch oven. Cook over medium heat until softened, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the garlic and cook over medium heat until fragrant, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the spinach and ½ tsp (3 gr) salt. Cook over medium heat, stirring and adding the spinach in batches as needed, until wilted.

   Timer: 4 min (fixed)

   Ingredients used: 3.0 gr Salt, 450.0 gr Spinach

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the rice and cook over medium heat for 1 minute so the grains are evenly coated.

   Timer: 1 min (fixed)

   Ingredients used: 225.0 gr Long Grain Rice

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Pour in the chicken stock and return the browned chicken to the Dutch oven. Bring the liquid to a boil over high heat.

   Timer: 3 min (fixed)

   Ingredients used: 500.0 ml Chicken Stock

   Cookware: Dutch oven, wooden spoon

10. Step 10

    Cover the Dutch oven, reduce to low heat, and simmer until the rice is tender and has absorbed most of the liquid, about 18 minutes.

    Timer: 18 min (fixed)

    Cookware: Dutch oven

11. Step 11

    Check that the thickest part of each chicken thigh has reached at least 74°C. Remove the pot from the heat, cover, and rest for 5 minutes.

    Timer: 5 min (fixed)

    Cookware: Dutch oven, instant-read thermometer

12. Step 12

    Fold in the lemon juice, dill, remaining 1 tbsp (15 ml) olive oil, and remaining ¼ tsp (2 gr) salt. Serve warm.

    Timer: 2 min (fixed)

    Ingredients used: 12.0 gr Fresh Dill, 60.0 ml Lemon Juice, 15.0 ml Olive Oil, 2.0 gr Salt

    Cookware: Dutch oven, wooden spoon