Pantry Rice & Chicken
This recipe should be used as inspiration for what’s in your pantry!
Gather the Goods
2 tablespoons olive oil
6 medium to large chicken thighs
Himalayan salt
1 teaspoon shallot powder (yes there is such a thing!)
1/4 cup gin soaked golden raisins
1 cup marinated olives
2 tablespoons rice wine vinegar
2 tablespoons Dijon Mustard
1 cup chicken broth
2 cups spinach
Turmeric Rice with Beans
1 cup long grained rice
Himalayan salt
1 tablespoon turmeric
1 cup red kidney beans
juice or 1/2 medium lime
Make It
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Heat the olive oil in a large skillet over high heat. Season the thighs with salt and shallot powder. Add the chicken thighs skin down and sear until golden brown.
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After searing the thighs skin side down turn them over and pour in the gin soaked raisins and cook for about a minute so the gin cooks off a bit.
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Add the olives, vinegar, Dijon mustard, and broth. Add more broth if you want more sauce! Allow the chicken to simmer until it’s completely cooked through.
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Right before serving the chicken add the spinach and mix into the sauce until wilted.
TURMERIC RICE & BEANS:
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Bring 2 cups of water to a boil. Add the rice, sat, and turmeric, turn to low and cover with a lid. Once the rice is cooked through fluff with a fork, add the beans, and season with lime.Serve the rice next to the chicken or the chicken smothered over the rice! However you like to eat!