I know that photo is not my finest moment of food photography (I did warn you about the impending lackluster photography until the sun stops setting before dinner time…) Regardless of the photo, this dish was tasty and is worthy of your attention.
I will point out that the ingredient list is simple. The rule of making something taste yummy with such humble ingredients is to use the very best of everything. This means fresh chicken (bone-in and skin-on) and homemade chicken broth (It’s so simple. Will you please give it a try?) and the freshest, tastiest veggies you can lay hands on mid-December.
I also confess to loving this recipe’s simple technique. I had very little hands-on time, and dinner was ready in under an hour.
Feel free to tweak the veggies (parsnips instead of carrots? Spinach instead of chard?) and the seasoning (add some thyme?) I also plan to experiment with marinating the chicken before cooking it. I think an hour or two in a lemon-garlic marinade would add some excellent flavor. Be sure to let the rest of us know in the comments if you do any successful experimenting.
Plan to Eat users, click on the recipe title to import the recipe into your account.
One Pot Chicken and Rice with Swiss Chard
Source: Everyday Foods
Ingredients
- 4 organic chicken legs (legs and thighs)
- salt and pepper
- 3 garlic cloves
- 10 oz organic swiss chard stems cut into pieces and leaves torn
- 1 small organic yellow onion
- 2 medium carrots diced medium
- 1 1⁄2 tsp organic lemon zest
- 1 1⁄2 cups uncooked white rice
- 2 1⁄2 cups homemade chicken broth
Method
- Season chicken with salt and pepper. Heat a large Dutch oven over medium high heat. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
- Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook until chard stems and onions are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.
