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Pantry Rice & Chicken

Written byFrancesca Zani

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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

  1. 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.

  2. 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.

  3. 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.

  4. Right before serving the chicken add the spinach and mix into the sauce until wilted.

TURMERIC RICE & BEANS:

  1. 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!