Ingredients:
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 cup. ranch dressing
2 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 onion, chopped
2 cup low sodium chicken broth
1cup white rice
1cup baby spinach
¼ cup chopped parsley
Cooking Directions:
Step one;
In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and marinate for 5mins. Remove chicken from marinade and pat dry with paper towels.
Step two;
In a large skillet over medium-high heat, heat oil. Sear chicken skin side down until golden, for about 3mins. Transfer to a plate. Reduce heat to medium and add garlic and onion, 2mins. Stir in broth 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 20mins
Step three;
Stir in baby spinach and parsley and serve.