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🐔 Spanish Green Chicken Pan

560 kcal · 45 min · 4 servings

Ingredients

• 800 g Chicken thighs
• 250 g Arborio rice
• 200 g Spinach
• 100 g Onion
• 4 Zehen Garlic
• 600 ml Chicken broth
• 10 g Chicken stock powder
• 30 ml Olive oil
• 5 g Sweet paprika powder
• 8 g Salt
• 20 g Parsley

Instructions

1. 1. Cut the chicken thighs into bite-sized pieces and salt them lightly.
2. 2. Finely chop the onion and garlic.
3. 3. Fry the chicken in olive oil in a large pan until golden brown. Remove it and set aside.
4. 4. Fry the onion and garlic in the same fat for 3 minutes.
5. 5. Add the rice and paprika powder. Stir for 1 minute.
6. 6. Pour in the chicken broth and stock powder. Bring to a boil.
7. 7. Place the chicken back into the pan. Reduce the heat to low.
8. 8. Simmer the rice for 15 minutes without stirring.
9. 9. Spread the spinach evenly over the rice. Cover the pan.
10. 10. Simmer everything for another 10 minutes until the rice is soft and the spinach has collapsed.
11. 11. Chop the parsley roughly and sprinkle it over the dish. Serve warm.

Nutrition per serving

• kcal: 560
• Protein: 45 g · Fett/Fat: 22 g · Carbs: 55 g