Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
This dish is so easy, you’re not going to know what to do with all the extra time you have! And it’s really delicious too. Built upon the rich and tangy flavor of ranch dressing, this is the kind of meal that tastes like it should be for a special occasion. But it’s really just a trusty old standby of home cooks everywhere: simple and delicious ranch chicken and rice. Tastes like you spent hours making it, and perfect for a day when you don’t have hours to make anything.
This one-skillet wonder can easily be modified to use up the last of the broccoli, or whatever you have in the fridge. You could even make it meat-free by substituting the chicken for something like a portobello mushroom. Switch out the broth for veggie, and now your vegetarian neighbor can join you for supper too.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 c. ranch dressing
- 2 tbsp. extra-virgin olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 2 c. low-sodium chicken broth
- 1 c. white rice
- 1 c. baby spinach
- 1/4 c. chopped parsley
Directions:
- Season the chicken with salt and pepper in a large mixing bowl. Stir in the ranch dressing, coating the chicken completely. Allow this to marinate for 5 minutes, then remove chicken and use paper towels to pat dry.
- Heat olive oil in a large skillet over medium-high heat. Skin side down, sear the chicken for about 3 minutes until golden brown. Carefully remove the chicken to a plate, leaving the cooking juices in the pan, and reduce heat to medium. Add garlic and onion and cook for about 2 minutes. Add the broth and rice. Season with salt and pepper. Return chicken to the skillet with the rice, skin-side up this time. Cover and simmer until the rice and chicken are both tender and cooked through, approximately 20 minutes.
- Stir in the baby spinach and parsley, allow it to wilt for a few moments, and dig in.
