Serve with 1 cup steamed veggies and 1 cup rice or a thick slice of bread.
1 tbsp oil
1 lb (450 g) boneless, skinless chicken thighs
3 tbsp tomato paste
1 1⁄2 cups water
1⁄4 cup half & half cream (10%)
4 cups baby spinach
- In a sauté pan, heat oil over medium-high heat. Season chicken with salt and pepper; add to pan. Cook until lightly browned, about 3 min per side.
- Meanwhile, whisk together seasoning, tomato paste, and water. Add to pan once chicken has browned. Reduce heat; stir to coat, scraping up any bits from the pan.
- Cover; simmer, stirring occasionally, until chicken is cooked through, about 5 min.
- Uncover and stir in cream. Add spinach, a handful at a time, stirring until wilted.