Buttery Spinach, Chicken and Rice

Buttery Spinach, Chicken and Rice
 
Prep time
Cook time
Total time
 
This is a great way to use leftover rice. You can freeze leftover rice in airtight containers for up to 1 month.
Author:
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 tbsp butter plus 1 tablespoon extra
  • 1 cup chopped onion
  • 2 cups sliced mushrooms
  • 2 garlic cloves, minced
  • 1 lb (500 g) skinless boneless chicken thighs, chopped
  • 2 cups chicken broth
  • 1 lb (500 g) yam (orange sweet potato), cut into thin strips
  • 1½ tsp chopped fresh thyme
  • 1 tsp crushed dried chilies, optional
  • 2 cups cooked jasmine rice
  • 3 cups packed baby spinach leaves
  • 1½ tbsp lemon juice
Instructions
  1. Heat the oil and and one tablespoon of butter in a large frying pan over high heat.
  2. Add the onion, mushrooms and garlic and cook, stirring occasionally for about 5 minutes or until the onion is softened.
  3. Add the chicken and cook, stirring occasionally for about 5 minutes or until chicken is starting to brown.
  4. Stir in the broth, yam, thyme and chilies and cook uncovered, stirring occasionally, for about 10 minutes or until the yam is softened but not mushy.
  5. Add the rice and spinach and cook, stirring occasionally for 3 to 5 minutes or until the rice is hot and the spinach is wilted.
  6. Add the lemon juice and extra butter and stir until the butter is melted.
Notes
Make Ahead: This is best made just before serving although is still delicious as leftovers the next day.