A nutritionally balanced and delicious one-dish chicken wonder (because let's face it, guys, we're sick of cooking).
Chicken and Rice with Leek and Swiss Chard
Recipe By Beth Warren
- Cooking and Prep: 1 h
- Serves: 4
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No Allergens
Ingredients (11)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Chicken
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Season chicken with salt and pepper. Place a large Dutch oven or heavy pot with a tight-fitting lid over medium heat.
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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.
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Reduce heat to medium and add onion. Cook until onions are translucent, stirring occasionally, about four minutes.
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Add chard leaves, leeks, lemon zest, and rice to cook for another minute. Add broth and bring to a boil.
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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.
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Turn off heat and allow to sit covered for at least five minutes.
About
Beth shared this recipe for Dip the Apple
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