Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in deep skillet.
Coat chicken thighs with flour and brown in skillet. Remove chicken from skillet and put on a plate.
Add onion, mushrooms, pepper, and both zucchini to skillet and cook until slightly browned.
Add spinach, chicken, garlic, Italian seasoning, bay leaf, salt and pepper, tomato paste and chicken broth. Stir to mix well. Make sure the tomato paste is well mixed with liquid. Cover and cook on medium low heat for approximately 45 minutes or until chicken thighs are thoroughly cooked and have reached an internal temperature of 165°F (74°C).
While chicken is cooking, melt butter in pot, add rice and stir to coat and brown very slightly.
Add 2 cups (500 mL) of water and cover.
Cook until rice is done. Serve chicken with rice.
|Per 545 g serving||Amount|
|Saturated Fat||4 g|
|Per 545 g serving||% Daily Value|