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A nutritionally balanced and delicious one-dish chicken wonder (because let’s face it, guys, we’re sick of cooking).
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
Season chicken with salt and pepper. Place a large Dutch oven or heavy pot with a tight-fitting lid over medium heat.
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.
Reduce heat to medium and add onion. Cook until onions are translucent, stirring occasionally, about four minutes.
Add chard leaves, leeks, lemon zest, and rice to cook for another minute. Add broth and bring to a boil.
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.
Turn off heat and allow to sit covered for at least five minutes.
Beth shared this recipe for Dip the Apple
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