> 1 1/2 lbs boneless, skinless chicken thighs
> 4 tbsp olive oil
> 2 tbsp minced ginger
> 1 tbsp minced garlic
> 1 1/2 cups sushi rice, rinsed
> 1 (32 oz) pkg low-sodium chicken broth
> 1 (6 oz) bag baby spinach
> 1/4 cup chopped cilantro
> 1 lime, cut into wedges
Rub the chicken with 1 tbsp oil and season with salt and pepper. In a large Dutch oven, heat 2 tbsp oil on medium-high. Sear chicken 5 min. per side, until browned (chicken will not be cooked through). Transfer chicken to plate and set aside.
To Dutch oven, add remaining 1 tbsp oil. Add the ginger and garlic and cook 30 sec., until fragrant. Stir in the rice to coat in oil. Add the broth and spinach, scraping any browned bits from bottom of pot with wooden spoon. Season with salt and pepper.
Arrange chicken on top of rice and bring to a boil on high. Reduce to a simmer, cover, and cook 20–25 min., until all liquid is absorbed, chicken is cooked through, and rice is tender. Sprinkle with the cilantro and serve with the lime wedges.
Keep fresh ginger in the freezer for easier grating.