Place two frozen boneless skinless chicken thighs and one boneless skinless chicken breast in bottom of large sauce pan with one 14.75 oz can chicken broth, 1/4 cup honey apple crisp wine, 3/4 cup water, 1 tsp ground marjoram, 1 tsp tarragon, 1 tsp summer savory, 1/2 tsp ground sage, 1/2 tsp rosemary leaf powder, 1/2 tsp Ceylon cinnamon, 1/4 tsp mint, and 1 tbsp kosher salt. Set heat to 5.5 (medium high) and cook until able to slice apart chicken with edge of spoon.
Add 1 lb frozen cut leaf spinach, stir, and cook for 15 minutes. Add about 6 handfuls frozen chunk mango and 3 cups water. Bring to boil on high, add 1.5 cups of rice, stir, cover, drop heat to simmer and cook for 15 minutes.
This is a simple dish, one of my one-pot recipes easy to make for any given night.