fbpx

Recipe by Beth Warren

Chicken and Rice with Leek and Swiss Chard

Chicken and Rice with Leek and Swiss Chard add or remove this to/from your favorites
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour
Diets

A nutritionally balanced and delicious one-dish chicken wonder (because let’s face it, guys, we’re sick of cooking).

Ingredients

Main ingredients

  • chicken cut into 1/8 pieces

  • salt

  • black pepper

  • 3 cloves garlic, chopped

  • 1 bunch Swiss chard, leaves torn into 2-inch pieces

  • 1 bunch leek, sliced

  • 1 onion, diced small

  • 1 and 1/2 teaspoons lemon zest (you can use wedge for serving)

  • 1 and 1/2 cups brown basmati rice

  • 2 and 1/2 cups low-sodium no-chicken or vegetable broth


Wine Pairing

Vitkin Pink Israel Journey

Directions

Prepare the Chicken

1.

Season chicken with salt and pepper. Place a large Dutch oven or heavy pot with a tight-fitting lid over medium heat.

2.

Add chicken, skin side down, and cook until browned on both sides, about 14 minutes, turning one time in between. Transfer chicken to a plate.

3.

Reduce heat to medium and add onion. Cook until onions are translucent, stirring occasionally, about four minutes.

4.

Add chard leaves, leeks, lemon zest, and rice to cook for another minute. Add broth and bring to a boil.

5.

Reduce to a simmer and add salt and pepper. Place chicken, skin side up, on rice mixture and cook, covered, until chicken is cooked through and liquid is almost fully absorbed, about 30–40 minutes.

6.

Turn off heat and allow to sit covered for at least five minutes.

About

Beth shared this recipe for Dip the Apple

Chicken and Rice with Leek and Swiss Chard

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments