One Pan Chicken & Rice
- 4 chicken thighs skin-on and bone-in
- 1/2 cup of olive oil
- 1 cup of Uncle Dibbz DURTTY BIRD RUB
- 1 red onion diced
- 3 cups baby spinach roughly chopped
- 3 garlic cloves minced
1 cup long grain white rice or rice of your choice
- 2 cups chicken stock
- chopped parsley for garnish
- lemon zest or slices for garnish
Oil then season chicken with Uncle Dibbz DURTTY BIRD RUB in a bowl and combine.
In a large skillet, heat 2 tablespoons olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown, about 5 minutes. Flip the chicken and cook another 5 minutes. Remove chicken thighs from skillet and set aside.
Add the minced garlic and cook fragrant. Add diced onions and stir for 1-2 minutes, or until they start to become translucent.
Add the chopped spinach and stir for another 30 seconds or until the spinach starts to wilt.
Add the rice to the skillet, and stir well to coat the rice with the oil.
Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove.
Arrange chicken thighs on top of the rice, then cover the skillet and turn heat down heat to medium low. Cook on stove top for 30 minutes or until chicken is cooked through and rice is tender.
Let the chicken and rice rest for 5 to 10 minutes. Fluff the rice with a fork to mix everything back together before serving.
Top with chopped parsley and grilled lemon slices or fresh lemon zest.