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Serves four to six.
ingredients
2 Tbs. extra-virgin olive oil
1 large yellow onion, cut into medium dice
1 lb. boneless, skinless chicken thighs
1 qt. low-salt chicken broth
1/2 cup instant rice
1 tsp. dried oregano
5 oz. (6 cups lightly packed) baby spinach
2 Tbs. minced fresh dill
2 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
how to make
Heat the oil in a small (3-qt.) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the chicken thighs, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and let stand, covered, for 5 minutes. With tongs, transfer the chicken to a cutting board and shred it with a table knife and fork, discarding any obvious fat or gristle. Working in two batches, purée the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds.
Return the chicken and the thickened broth to the pot and bring to a simmer over medium-low heat. Add the spinach and dill; cook until the spinach wilts completely, about 3 minutes. Stir in the lemon juice. Season to taste with salt, pepper, and more lemon juice.
From Fine Cooking 67, pp. 96c
October 1, 2004
photo: Scott Phillips
