Ranch Chicken and Rice

By StacyP

Ingredients

• 6-8 boneless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup ranch dressing
• 1/4 teaspoon cayenne pepper
• olive oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 cups chicken stock
• 1 bunch kale, chopped into 1" pieces
• 1 cup baby spinach
• 1 cup white rice
• 1/4 cup chopped parsley

Preparation

Step 1

1. In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and cayenne pepper; marinate 5 minutes. Remove chicken from marinade and pat dry with paper towel.

2. In a large skillet over medium-high heat add 2 tablespoons olive oil and sear chicken until golden, about 2-3 minutes a side. Transfer to a plate and set aside. Drain skillet leaving 1 tablespoon of fat and discard balance.

3. Turn heat down to medium and cook garlic and onion for 2 minutes. Stir in stock and kale, rice, salt and black pepper. Bring to a boil.

4. Place chicken in rice mixture, and simmer until rice is tender (about 20 minutes)

5. Stir in baby spinach and parsley. Serve immediately