Yogurt Chicken with Rice and Spinach
Tender chicken simmered in a creamy yogurt sauce with wilted spinach, served over fluffy rice. A simple, comforting one-pan meal that's ready in under an hour.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb chicken thighs
- 1 cup plain yogurt
- 5 oz spinach
- 1 cup rice
- 1 medium onion
- 3 cloves garlic
- 1 tsp red chili powder
- 1 tsp salt
Instructions
- 1
In a bowl, mix 1 cup yogurt, 1 tsp red chili powder, and 1 tsp salt. Add 1.5 lb chicken thighs, coat well, and let marinate for 15 minutes.
- 2
Cook 1 cup rice in 2 cups water according to package directions, about 15 minutes, until tender and water is absorbed.
- 3
Heat 1 tbsp oil in a large skillet over medium. Add 1 sliced onion and 3 minced garlic cloves, cook until soft and golden, about 5 minutes.
- 4
Add the marinated chicken to the skillet. Cook for 5 minutes per side, until browned and no longer pink inside.
- 5
Reduce heat to low, cover, and simmer for 10 minutes, until chicken is cooked through and sauce thickens slightly.
- 6
Stir in 5 oz spinach, cover, and cook for 2 minutes, until wilted and bright green.
- 7
Serve the chicken and spinach over the cooked rice, spooning extra sauce on top.
Tools you’ll need
- large skillet
- pot for rice
- mixing bowl
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