THE NICEST RICE

Creamy Tuscan Chicken with Basmati Rice

Easy Cooking, Great Results

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INGREDIENTS

  • 1 Cup Basmati White Rice
  • 1 tbsp all purpose flour
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried oregano
  • 2 large boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1/2 tsp salt & pepper, to taste
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1/2 cup stewed tomatoes, drained 
  • 1 dry white wine
  • 1/2 cup heavy cream or half and half
  • 1-2 cups baby spinach
  • juice of 1/4 lemon

Step 1

  • Cook Della Basmati Rice in the InstantPot as directed.
  • Prep the veggies. Combine smoked paprika, dried oregano, half of the salt & pepper mix into the flour. Cover the chicken thighs in the mix. 

Step 2

  • Heat oil in a skillet on medium high heat. Add in floured chicken thighs and brown both sides, about 3-4 minutes. Remove aside. 

Step 3

  • Add in onion and garlic to the remaining oil in the skillet. Saute until onion is translucent. Add in tomato paste and stir together until it’s coated with the onions. 
  • Stir in stewed tomatoes, white wine, salt and pepper to scrape up any brown bits. Add back in browned chicken and bring mixture to a boil. Then turn heat to low and simmer for 10 to 15 mins until chicken is fully cooked and sauce has thickened. 

Step 4

  • Stir in the cream (or half & half) and spinach. Saute for a few minutes until spinach has cooked. Add in lemon juice and stir to combine. 

Step 5

  • In a bowl, put in the cooked Della Basmati Rice and Tuscan Chicken.. Enjoy!