Chicken Doria

Tags: chicken - dinner - GF - GF chicken - GF dinner
Active Time: 1 hour
Passive Time: 35 min
Serves: 6 - 8

Easy chicken rice dish loaded with spinach

NY Times (heavily adapted)

• Chicken thighs: 2 lbs, boneless skinless, cut into bite size pieces
• Salt, Pepper: to taste

• Olive oil: 1 tbsp

• Yellow onion: 1, diced

• Carrots: 2, diced

• Garlic: 3 cloves, grated

• Sake: 3 tbsp

• Dashi: 2.5 cups
• Red pepper flakes: 1/2 tsp

• Butter: 1 tbsp

• Frozen spinach: 2x 10oz packages, thawed and squeezed dry

• Rice: 5 cups cooked (from about 1 1/3 cups raw)

• Parmesan: 1/2 cup grated
• Mozzarella: 1/2 cup grated
• Panko: 2 tbsp (can sub GF panko)

• Parsley: for garnish

• Can substitute white wine for the sake
• Can substitute chicken broth for dashi
• Can substitute soy sauce for tonkatsu sauce (or tamari, GF soy sauce)

1. Sprinkle chicken thighs with salt and pepper, then set aside
2. Heat oil over medium. Add onion and cook, stirring, until softened, about 10 minutes. Add carrots and cook until softened, about 6 minutes. Stir in garlic and cook for another minute or so
3. Add chicken and sake (or white wine). Cook, stirring occasionally, until meat is no longer pink on the outside, about 5 minutes
4. Pour in dashi (or chicken broth) - it should just cover the ingredients. Stir in tonkatsu sauce (or soy sauce) and red pepper flakes. Bring liquid to a boil and bring the heat back down to maintain a lively simmer. Stir in butter and cook until sauce's liquid is slightly thickened, 30-35 minutes
5. Butter a 2 quart casserole dish and heat the broiler
6. Stir spinach into the pan. Taste mixture and season with salt and pepper. Add rice to casserole dish, then pour chicken mixture on top of rice. Top with Parmesan, mozzarella, and panko
7. Broil the dish on high for at least 3 minutes, until cheese has melted and turned a golden brown (watch to make sure it doesn't burn)
8. Garnish with chopped parsley and serve