Creamy Chicken Thighs and Long Rice www.facebook.com 25 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Sauté onions in a large frying pan with butter/oil and salt until cooked through (about 7 minutes). Set aside. 2. Coat chicken with French onion soup mix. 3. Heat 3 tbsp of oil in the same pan and sear chicken until golden (about 2 minutes per side). Remove from pan. 4. Add rice to the pan and cook for 1 minute, stirring. Add chicken stock, sour cream, and salt, and bring to a simmer (3-4 minutes). 5. Add the cooked onions, spinach, and chicken back into the pan. Cover and simmer for 20-25 minutes. 1. Sauté onions in a large frying pan with butter/oil and salt until cooked through (about 7 minutes). Set aside. 2. Coat chicken with French onion soup mix. 3. Heat 3 tbsp of oil in the same pan and sear chicken until golden (about 2 minutes per side). Remove from pan. 4. Add rice to the pan and cook for 1 minute, stirring. Add chicken stock, sour cream, and salt, and bring to a simmer (3-4 minutes). 5. Add the cooked onions, spinach, and chicken back into the pan. Cover and simmer for 20-25 minutes. Add Direction Ingredients 6 chicken thighs 1 packet French onion soup mix 3 tbsp olive oil 2 onions 1.5 cups long grain rice 2 cups chicken stock 3 tbsp sour cream 1 large handful spinach leaves - + - + - + - + - + - + - + - + Add ingredient Equipment large frying pan Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
