Greek Spanakorizo with Chicken, Spinach & Feta

Method

1. Step 1: Pat the chicken dry with paper towels and season all over with 1/4 tsp salt and the black pepper. Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken in a single layer and sear for 4–5 minutes per side, until golden and an instant-read thermometer inserted into the thickest piece registers 75°C (167°F). Transfer to a plate; the chicken will finish cooking later.

2. Step 2: Reduce heat to medium. Add the remaining 1 tbsp olive oil, then the onion. Cook for 4–5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 30 seconds, until fragrant but not browned.

3. Step 3: Stir in the rice. Toast for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges and smell nutty. Pour in the chicken broth and add the remaining 1/4 tsp salt. Bring to a simmer.

4. Step 4: Cover, reduce heat to low, and cook for 15 minutes, until the rice is tender and most of the liquid is absorbed. Do not stir during this time.

5. Step 5: Uncover and add the spinach in handfuls, stirring gently. Cover and cook for 2 minutes, until the spinach is wilted and bright green. Fold in the reserved chicken, feta, dill, and lemon juice. Cook for 1–2 minutes, just until the chicken is heated through to 75°C. Taste and adjust salt and lemon.

6. Step 6: Remove from heat and rest for 5 minutes. Fluff with a fork, then serve warm, with extra lemon wedges if desired.