Ranch dressing turns up the flavour real quick.

Ranch Chicken Thighs with Rice

MAKES: 4 SERVINGS

PREP TIME: 0 HOURS 5 MINS

TOTAL TIME: 0 HOURS 40 MINS

INGREDIENTS

• 4 bone-in, skin-on chicken thighs
• salt
• Freshly ground black pepper
• 240 ml ranch dressing
• 2 tbsp. extra-virgin olive oil
• 3 garlic cloves, crushed
• 1 onion, chopped
• 480 ml low-sodium chicken stock
• 225 g white rice
• 225 g baby spinach
• 5 g chopped parsley

DIRECTIONS

1. In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and marinate 5 minutes. Remove chicken from marinade and pat dry with paper towels.
2. In a large pan over medium-high heat, heat oil. Sear chicken skin-side down until golden, about 3 minutes. Transfer to a plate. Reduce heat to medium and add garlic and onion, 2 minutes. Stir in stock and rice and season with salt and pepper. Return chicken to rice mixture, skin-side up. Simmer until rice is tender and chicken cooked through, about 20 minutes.
3. Stir in baby spinach and parsley and serve.

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