1. thouroughly pat dry chicken thighs and cut into bite sized pieces, place into a medium bowl. 2. mix spices together and sprinkle over chicken, mix together well, assuring the chicken is well coated with spices. let sit while putting rice to cook. 3. For Rice: prepare rice according to recipe or your rice cooker's manufacturer's direction, using chicken stock instead of water and adding cilantro. 4. Heat oil over medium high heat in large skillet. 5. spread chicken out in skillet to brown, assuring that they are not too close together. . . do this in two batches if you have to. 6. remove chicken from skillet and set aside. 7. sautee onions until translucent in remaining oil (now seasoned with the spices from the chicken. 8. add garlic and sautee until fragrant (about 30-60 seconds). 9. add jar of sauce, water, tomatoes and spinach, heat until bubbling. 10. reintroduce the chicken to the pan, including any juices that have accumulated. 11. bring to the bubble, reduce heat to medium low and simmer for 10-15 minutes, covered, until chicken is done. 12. serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
