Ingredients

For the Chicken

• 1.46 lbs / 665 g boneless, skinless chicken thighs

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp dried Italian herb blend

• 1 tsp smoked paprika

• To taste salt and black pepper

• 1 tbsp coconut oil (for marinade)

• 1 tbsp coconut oil (for searing)

For the Vegetables & Rice

• 2 tsp coconut oil

• 1 large yellow onion, chopped

• 1 red chili, sliced

• 1 bag / 12 oz / 340 g frozen corn (optional)

• 2 tbsp minced garlic

• 2 cups / 370 g Thai jasmine rice

• 3 cups / 710 ml chicken broth

• 1 pint grape tomatoes

• 4 oz / 115 g baby spinach

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp dried Italian herb blend

• 1 tsp smoked paprika

• To taste salt and black pepper

Method

1. Prep & Sear the Chicken

Season: In a bowl, coat the chicken thighs with 1 tbsp coconut oil, garlic powder, onion powder, Italian herb blend, smoked paprika, salt, and black pepper.

Sear: Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Sear the chicken until browned on both sides, about 4 minutes. Remove and set aside.

2. Cook the Vegetables & Rice

Sauté: Lower the heat to medium and add 2 tsp coconut oil to the same skillet. Add the onion, red chili, and corn (if using). Sauté for about 7 minutes until softened.

Add Garlic & Toast Rice: Stir in the garlic and cook for 30 seconds until fragrant. Add the jasmine rice and stir constantly for 1 minute to toast the grains.

Build the Base: Pour in the chicken broth, then stir in the grape tomatoes and baby spinach.

Season: Add the remaining garlic powder, onion powder, Italian herb blend, smoked paprika, salt, and black pepper. Mix well, bring to a boil, and let the spinach wilt down.

Simmer: Once boiling and the spinach is wilted, place the seared chicken back on top. Cover tightly, reduce to a low simmer, and cook for about 20 minutes until the liquid is absorbed and the rice is tender.

Rest & Serve: Turn off the heat and let it rest, covered, for 5 minutes. Fluff the rice and serve.

Additional Notes

Corn: I added a bag of frozen corn — totally optional, but I wanted it. Looking back, I'd probably use fresh corn cut straight off the cob instead. I think the moisture from the frozen corn may have contributed to the mushiness, so fresh would likely be the better move if you're going that route.

One Pot: This is probably my last one-pot dish for a while. The rice came out undercooked and somehow still mushy — worse than my last one-pot recipe. The flavor was there, but the technique fell apart. Out of 80+ videos, this is easily my worst. I really think cooking the rice in a separate pot would have fixed most of it.