Get dinner on the table in 60 minutes. This Mediterranean Chicken Stew with spinach is hearty, delicious and the whole family will love it. Serve it with my lemony Mediterranean rice pilaf and a refreshing cucumber dill salad. So yummy!
Can boneless chicken thighs be substituted for the whole cut up chicken?
Yes! Absolutely. Feel free to use boneless skinless chicken thighs. I’ve done this many times and the stew cooks even quicker! Cook the stew for 40 minutes instead of an hour and then add the spinach.
How to Prepare this Meal in 60 Mins.
I love preparing rice in my rice cooker. Here’s an Amazon affiliate link to purchase the same one that I have. The rice can be made in the morning and it will be kept warm in the rice cooker all day long. It tends to dry out a bit if kept inside for too long. So, thirty minutes before serving, add a half cup of water or broth to the rice to rehydrate it and then toss.
- Make the rice while the stew is cooking.
- Make the stew.
- Make the salad.
Watch the Video
Cucumber & Dill Salad
A refreshing cucumber salad with dill that is ready in 10 minutes!
Ingredients
- 2 English cucumbers
- 1/4 cup red wine vinegar
- 3-4 tablespoons olive oil
- salt, to taste
- 1 teaspoon dried dill
Instructions
Peel the cucumbers and slice them about 1/8-inch thick. Place them in a bowl. Drizzle with vinegar and olive oil. Season with salt and dill and toss.
Serve! Kali Orexi
Notes
Substitute a quarter cup of fresh dill that has been finely chopped instead of the dried dill. Finely chopped mint can also be substituted for the dill.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Aroma Housewares 20 Cup Cooked (10 cup uncooked) Digital Rice Cooker, Slow Cooker, Food Steamer, SS Exterior (ARC-150SB),Black -
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5 -
Terra Creta | Certified PDO Extra Virgin Olive Oil 3Ltr | Award Winning | Single Origin & Single Estate Kolymvari | 100% Pure Greek Olive Oil | Cold Extracted | Certified Kosher
Chicken Stew with Spinach
Ingredients
- 1 whole chicken, cut into pieces or 3 and 1/2 pounds boneless chicken thighs
- 1/4 cup olive oil
- 1 large yellow onion, finely chopped
- 6 cloves of garlic, grated
- 1 (14.5 ounce) can tomatoes, pureed
- 1/2 teaspoon turmeric powder (optional)
- pinch of crushed red pepper flakes
- 1 teaspoon salt (add more to taste)
- freshly ground black pepper, to taste
- 1 pound baby spinach leaves
Instructions
- Cook the onions with the olive oil over medium-high heat for about 8 minutes or until soft and golden. Add garlic and warm through.
- Add the chicken with the seasonings. Puree the tomatoes in the blender and add to the pot. Do not add any water.
- Cook over medium heat for about 45-60 minutes stirring often so that the chicken does not burn. Keep the pot covered and only remove the lid to stir.
- When the chicken is completely cooked and the sauce is thickened add the spinach. Cook for about 3-5 minutes or until the spinach wilts.
- Taste the seasoning and add more salt if necessary.
- Serve with basmati rice.
- Enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Aroma Housewares 20 Cup Cooked (10 cup uncooked) Digital Rice Cooker, Slow Cooker, Food Steamer, SS Exterior (ARC-150SB),Black
-
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
-
Lodge Enameled Dutch Oven, 6 Qt, Midnight Chrome
MEDITERRANEAN RICE PILAF WITH VERMICELLI
Ingredients
- 2 cups medium grain rice or basmati, rinsed and soaked in water for 10 minutes
- 1 cup cut up vermicelli
- 3 cups low sodium chicken stock or water
- juice of 1 lemon
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- salt and pepper to taste
Garnish:
- chopped fresh parsley leaves
Instructions
- Heat olive oil with 2 tablespoons butter over medium- high heat. Add vermicelli and cook constantly tossing until golden brown and toasted. Careful not to burn them.
- Strain rice and add to the pot. Stir to incorporate.
- Add the chicken stock, lemon juice, 2 tablespoons butter, salt and pepper.
- Bring to a boil and allow the liquid to reduce until it just covers the rice.
- Cover the pot with the lid and reduce heat to a simmer. Allow to cook without uncovering for 15 minutes.
- Toss and fluff with a fork.
- Enjoy!
Lovely chicken dinner enjoyed by the family. I used fresh English spinach from my garden and added at the end in small bundles between the chicken pieces same as recipe.