Sun Dried Tomato Chicken with Rice

Ingredients

• 1 (8 ounce) jar oil-packed sun-dried tomatoes

• 2 pounds boneless, skinless chicken thighs

• 1 shallot, chopped

• 2 cloves garlic, chopped

• 1 tablespoon Italian seasoning

• 1 teaspoon smoked paprika

• chili flakes (optional)

• kosher salt and black pepper

• 1 tablespoon dijon mustard

• 1 tablespoon grainy dijon mustard

• 1/2 cup dry white wine

• 2 tablespoons lemon juice

• 1/2 teaspoon fish sauce

• 1 cup heavy cream

• 3/4 cup grated parmesan cheese plus the rind

• 2 cups fresh baby spinach

• 1 cup rice (prepared as usual)

Preparation

Drain oil from the sun-dried tomato jar. Add 2 T into the insta-pot. Reserve remainder of the oil to use in the marinade.

Chop the sun-dried tomatoes and set aside.

Make the marinade by mixing the seasonings and remaining oil from the sun dried tomatoes then rub the chicken with the oil, the shallot, garlic, Italian seasoning, and the mustards. Season with salt, pepper, and chili flakes.

Marinade for at least a couple of hours, better overnight.

Set the instant pot to saute, Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Pour over the wine and fish sauce. Add the lemon juice and parmesan rind.

Cover and cook on high pressure for 8 minutes.

Once done cooking, quick release the steam. Set the Instant pot to sauté. Stir in the cream, spinach, and parmesan.

Serve the chicken and sauce over rice, or with crusty bread.

Urban Cowgill
January 2023