One Pot Spinach and Artichoke Chicken and Rice

Updated at: Wed, 03 Apr 2024 22:39:23 GMT

Step 1

Place the cashews in a glass bowl or jar and cover completely with the hot water. Set aside for 20-30 minutes while completing the following steps.

Step 2

Remove the chicken from its packaging and pat it dry with a paper towel. Season on all sides with the 1 + 1/2 tsp salt, 1/2 tsp black pepper, 2 tsp garlic powder, 2 tsp oregano, and red pepper flakes.

Step 3

Heat the olive oil over medium heat in a large skillet. Add the seasoned chicken thighs and cook for 5-7 minutes on each side, until brown and crispy on the outsides. Remove from the skillet and set aside.

Step 4

In the same skillet, add the diced onions and sauté for about 5 minutes, stirring occasionally to soften.

Step 5

While the onion sautés, add the soaked cashews (along with the water) to a food processor or blender. Blend on high speed until it becomes a smooth cashew milk (if needed, add additional water to smooth). You should have about 1 + 1/4 cups of cashew milk. Set aside.

Step 6

Add the rice to the skillet with the onion and mix to cover the rice in oil. Season with the remaining salt, garlic powder, and oregano, along with the nutritional yeast.

Step 7

Mix in the cashew milk (1 + 1/4 cup), broth, water, and lemon juice. Stir in the spinach and add the chopped artichokes on top. Place the chicken back in the skillet. Put on the lid and cook for 20-25 minutes, until the rice is fully cooked and most of the liquid has been soaked up. Please note if you are using a gas stove or your stove tends to run hot, you’ll want to reduce heat to low to prevent the rice from sticking to the pan as it cooks. Stir every 10 minutes as it cooks to move it around.

Step 8

Remove from heat and for best results, serve immediately.

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