One-Pot Chicken and Rice with Swiss Chard
Verified by SunnyJF
|4 chicken leg quarters; patted dry|
|Ground black pepper|
|3 clovesgarlic; roughly chopped|
|10 oz (one bunch)swiss chard stems; cut into 1/2 inch pieces, leaves torn into 2 inch pieces|
|1 smallonion; diced|
|2 mediumcarrots; diced medium|
|1 1/2 teaspoonslemon zest; finely grated|
|1 1/2 cupsbasmati rice|
|2 1/2 cupschicken broth|
One-Pot Chicken and Rice with Swiss Chard Preparation
1. Season chicken with salt and pepper.
Heat large Dutch oven or heavy pot with a tight-fitting lid to medium-high.
Add chicken, skin side down, and cook until brown on both sides, 12 minutes, turn
With tongs, transfer chicken.
2. Reduce heat to medium.
Add chard stems, onion, and carrots, stirring occasionally, until onion are translucent, 4 minutes.
Add chard leaves, lemon zest, simmer 1 minute.
Add broth and bring to a simmer.
Reduce to a simmer.
Season with salt and pepper.
Arrange skin-side up, on top of rice and cook, covered until chicken is cooked through and liquid is absorbed (approx 25 min.)
Remove from heat and let stand 5 minutes.
Serve with lemon.
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