Serves: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 2 tablespoons olive oil
- 3 cloves fresh garlic, thinly sliced
- 2-inch knob fresh ginger, peeled and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 1/2 pounds boneless skinless chicken thighs
- 1 1/2 teaspoons sea salt
- 1 teaspoon turmeric
- 4 cups fresh baby spinach
- 1 cup jasmine rice
- 7 cups chicken broth
- juice of four limes (about 1/4 cup, plus more to taste)
- a splash of soy sauce (optional)
- Topping: fresh herbs (mint, basil, cilantro) and peanuts
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the fresh minced garlic, ginger, and shallots. Sauté for five minutes.
- Add the chicken thighs. Sprinkle with 1 teaspoon of sea salt and 1 teaspoon of turmeric. Cook, undisturbed, for a few minutes. You can add 1/4 cup water to the pan to create a little steam bath if the chicken is becoming too browned on the bottom. Flip and repeat until the chicken is cooked through. Remove the chicken and set aside on a plate.
- Add the spinach and 1/2 teaspoon of sea salt to the pan. Sauté the spinach for three minutes until it’s wilted. Remove the spinach and set aside in a bowl.
- Add the rice to the pot. Sauté for two minutes so it picks up all the flavors. Add 6 cups of chicken broth to the pot and bring it to a simmer.
- While the rice is cooking, shred the chicken.
- When the rice is soft, add the chicken and spinach back to the pot. Season the mix with lime juice, soy sauce and fresh herbs. Add extra broth as needed. Enjoy!
Nutrition Information
Serving: 1 bowl Calories: 332 Carbohydrates: 28.5g Protein: 28.3g Fat:10.7g Fiber: 1.1g Sugar: 1.5g
Recipe adapted from pinchofyum.com