Chicken Thighs with Brown Rice, Spinach, Turmeric, and Whole Chilies

If you've been to this blog before you know that I love one pot meals...they're easy, super-flavorful, nutritious, make great left-overs, and the best part is there is only one pot to wash. This is a variation of the basic chicken-and-rice or arroz con pollo recipe. In this recipe I used boneless chicken thighs, brown rice, and spinach because I like their flavor, and turmeric because it is so good for you...plus it gives whatever you cook such a beautiful color. Anyhow, here's how to make it.

Dust chicken thighs with whole wheat flour, patting off any excess flour. Heat olive oil in a large skillet or low-sided pot. Add the chicken and brown it on both sides, then remove it to a plate.

In the same skillet add a diced onion and a few whole chilies (I also added diced carrot simply because I had it on hand). Cook the onion and chilies for a couple minutes then add a couple cloves of minced garlic and a teaspoon or two of ground turmeric.

Add a cup of rice; stir it to coat it with the oil and spices. Then add a cup or so of cooked and chopped spinach, and then stir in 2 1/2 - 3 cups chicken broth and a couple teaspoons of kosher salt.

Bring the liquid to a boil then lower it to a simmer. Cover the pot with a lid and cook it for about 45 minutes, or until most of the liquid is absorbed. Remove the pan from the heat and allow it to rest for a few minutes...while you slice some bread, maybe an orange, or pour a glass of wine. Then gently fluff with a spoon and, if you like, sprinkle it with hot sauce.