Sauteed Chicken Thighs With Spinach and Cheese

1. 1

   Cut the chicken into bite-sized pieces.

2. 2

   Chop the spinach into 3 cm long pieces and soak in water.

3. 3

   Put the vegetable oil or olive oil in a frying pan and heat.

4. 4

   Pan fry the chicken meat until browned on both sides.

5. 5

   When the pieces are browned put a lid on the pan and steam-fry for 2 to 3 minutes over low heat to cook through.

6. 6

   Add the drained spinach and corn to the pan, season with salt and pepper and saute.

7. 7

   When the spinach is limp, add the ripped up sliced cheese and mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.