Ingredients:
4 cups water
1 pound skinless, boneless chicken thighs
1 (10 ounce) bag fresh spinach
2 onions, sliced
2 tablespoons olive oil
4 cloves garlic, chopped
1 teaspoon ground red pepper
1/3 cup grated Parmesan cheese
salt and pepper to taste
Directions:
In a large pan add in water, chicken thights and chicken stock, place on medium heat and bring to boil. Lower the heat and simmer for another 20 - 25 minutes. Remo the chicken to a side dish and save the broth.
In a large pot add olive oil and place on medium heat. Add in onion and garlic, stir-fry for couple of minutes or until onion softens and gets golden colour. Add in saved chicken broth and ground red pepper and cook for 15 minutes. Return the chicken and add in spinach, Cook for another 10 minutes. Serve with Parmesan cheese.
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