One-Pot Chicken with Rice and Ginger

2 tbsp. olive oil
One 3-inch piece fresh ginger, peeled and cut into thin slices
2-pounds boneless, skinless chicken thighs or breasts
Kosher salt, to taste
3 large garlic cloves, minced
2 cups jasmine rice, rinsed with cold water
3 cups chicken broth, at room temperature
4 cups spinach, leaves removed from and cut or torn into bite-size pieces, packed
2 tbsp. soy sauce, plus more as needed
2 limes, 1 juiced and 1 cut into wedges
2 scallions, sliced
¼ cup cilantro, chopped

In a large Dutch oven with a lid, over medium-high heat, heat the oil and ginger until the oil starts to sizzle; approximately 1 to 2 minutes.
Season the chicken with salt and push the ginger to one side of the Dutch oven.
Add the chicken and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan; about 5 to 7 minutes.
Stir in the garlic and rice; flip the chicken and cook until the rice is coated with oil and starts to sizzle; about 1 minute.
Add the chicken broth and increase the heat to high; bring to a boil while stirring to scrape up ingredients which may be on the bottom.
Cover and immediately lower the heat to bring to a simmer.
Cook until most of the liquid has been absorbed and the chicken is cooked through; about 20 minutes.
During the last 8 minutes, stir the bottom again to ensure nothing is sticking; layer the spinach on top; cover and finish cooking.
Remove from the heat, stir in the soy sauce and juice of 1 lime.
Fluff the rice and let sit while covered for 5 minutes.
To serve, pull the chicken apart into bite-size pieces or leave each breast intact.
Season to taste with salt, the lime wedges and more soy, if desired.
Top with the scallions and cilantro.

Feel free to substitute the cilantro with fresh parsley in this or any recipe.