Risotto with chicken and spinach
Description
The dish is prepared without unnecessary complications. 1. Heat a skillet over medium heat. Add oil and sear chicken thighs until browned on all sides. Remove the chicken from the skillet and set aside. 2. Add onion and salt, cook until softened. 3. Add garlic and continue cooking for a couple of minutes. Add rice and sauté until it becomes semi-transparent. 4. In a separate saucepan, bring chicken broth to a boil. 5. Return the chicken thighs to the skillet with the rice and onions. Gradually pour in the hot chicken broth, stirring constantly. 6. Pour in white wine. Cook over medium heat until the rice is tender, stirring and flipping the chicken thighs occasionally. 7. Remove the chicken. Add chopped spinach to the skillet and cook for another 5–10 minutes. Meanwhile, separate the chicken meat from the bones. 8. Add yogurt or kefir. 9. Return the chicken meat to the skillet and warm for a couple more minutes. Season the risotto with salt and pepper. Serve the dish immediately.