• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. 
• In a medium pot, add wild rice medley, 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and half the stock powder. Bring to a boil over high.
• Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, roughly chop spinach.
• Peel, then mince or grate garlic.

• Pat chicken dry with paper towels. On a separate cutting board, cut into 1-inch pieces.
• Season with salt and pepper.

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken and mirepoix.
• Cook for 3-4 min, stirring often, until mirepoix starts to soften and chicken begins to brown. (NOTE: Chicken will finish cooking in step 4.)
• Add garlic and Zesty Garlic Blend. Cook for 30 sec, stirring until fragrant.
• Add cooking wine. Cook for 2-3 min, scraping up any browned bits from the bottom of the pot until wine is absorbed.

• To the pot, add 1 1/4 cups (2 cups) water, and remaining stock powder. Bring to a gentle boil. (TIP: If you prefer a more brothy stew, add more water, 1/4 cup at a time.)
• Once boiling, reduce heat to medium-low. 
• Cook for 5-8 min, stirring occasionally, until chicken is cooked through.** (NOTE: If rice isn't finished cooking, reduce heat of the large pot with chicken to low. Cover and keep warm.)

• When rice is done, fluff with a fork. To the pot with stew, add rice and spinach.
• Cook for 1 min, stirring until spinach wilts.
• Remove from heat. Season with salt and pepper.
• Divide chicken and wild rice stew between bowls.

If you've opted to get chicken breasts cook in the same way the recipe instructs you to cook the chicken thighs.