Servings: 4–6
Total Time: ~45 minutes
Tags: Easy dinner, stovetop only, soulful home cooking

Ingredients

Chicken

• 6 bone-in, skin-on chicken thighs
• 1.5 tbsp Uncle Dibbz Durtty Bird Rub
• 1 tbsp olive oil

Rice Base

• 1.5 cups jasmine rice (rinsed until water runs clear)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp Uncle Dibbz Delta Dust
• 3 cups chicken broth or water
• 2 cups loosely packed fresh spinach
  

Finish

• Fresh lemon juice (optional)
• Chopped parsley or green onion (optional)

Instructions

1. In a bowl, toss chicken thighs with Uncle Dibbz Durtty Bird Rub and olive oil. Set aside to marinate while you prep other ingredients.
2. Heat a large, deep skillet or Dutch oven over medium-high. Sear the chicken thighs skin-side down for 4–5 minutes until browned. Flip and cook another 2 minutes. Remove and set aside (chicken won’t be fully cooked yet).
3. In the same pan, add diced onion and cook for 2–3 minutes until softened. Add garlic and cook 1 minute more. Stir in jasmine rice and Uncle Dibbz Delta Dust. Toast for 1–2 minutes until the rice looks slightly translucent.
4. Pour in the broth. Stir and bring to a light boil. Lower heat to a simmer and nestle chicken thighs back into the pan, skin side up. Cover and simmer gently over low heat for 25–30 minutes, or until rice is tender and chicken is fully cooked.
5. In the final 2–3 minutes of cooking, scatter spinach over the top. Cover again to wilt.
6. Uncover and let steam release for 2–3 minutes if rice is too moist. Optional: finish with a squeeze of lemon or sprinkle of parsley/green onions.