Creamy Rice Skillet with Chicken, Mushrooms & Spinach

Ingredients

• 500 gchicken thigh fillet
• 300 gwhite rice
• 300 gchestnut mushrooms
• 200 gfresh spinach
• 80 gsun-dried tomatoes — drained
• 1yellow onion — medium
• 2 clovesgarlic
• 750 mlchicken stock
• 150 mlcooking cream
• 60 gParmesan cheese
• 2 tbspolive oil
• 1 tspdried thyme
• 1 tspsmoked paprika powder
• 10 gfresh flat-leaf parsley
• black pepper
• salt — small pinch

Method

1. 1

   Cut the chicken thigh fillet into coarse pieces. Finely chop the onion and garlic.

2. 2

   Quarter the mushrooms and cut the drained sun-dried tomatoes into strips.

3. 3

   Heat 1 tbsp olive oil and pan-fry the chicken over high heat for 5–6 minutes until golden brown. Remove from the pan.

4. 4

   Add the remaining olive oil and pan-fry the mushrooms over high heat for 5–6 minutes until well browned.

5. 5

   Add the onion and cook for 3 minutes.

6. 6

   Add garlic, thyme, and smoked paprika powder and cook for 30 seconds.

7. 7

   Add the uncooked rice and cook for 1 minute.

8. 8

   Add 650 ml chicken stock, the chicken, and sun-dried tomatoes.

9. 9

   Simmer gently with the lid ajar for 15–18 minutes. Stir a few times and gradually add up to 100 ml extra stock if needed.

10. 10

    Check if the rice is cooked and the chicken is fully done.

11. 11

    Add the spinach in portions and let it wilt for 2 minutes.

12. 12

    Reduce the heat and stir in the cooking cream.

13. 13

    Add 50 g Parmesan cheese and stir until the dish is creamy.

14. 14

    Season with black pepper and, if necessary, a little bit of salt.

15. 15

    Finish with the remaining 10 g Parmesan cheese and finely chopped parsley.