Ingredients

  • 2 cups brown rice (or Quinoa)
  • 6 chicken thighs (trimmed and skin removed, or buy skinless)
  • 4 cups water (or stock)
  • 4 garlic cloves (chopped)
  • 1 onion (small, finely chopped)
  • salt
  • pepper
  • 2 butter (pats of)
  • 1 bunch kale (or spinach)
  • 1/2 lemon (or more to taste)

Directions

  1. Combine first seven ingredients in a dutch oven
  2. Bake at 350 degrees for 1 hour
  3. While the chicken and rice is in the oven finely chop the kale.
  4. After the chiken and rice has been cooking for about an hour take the chicken out of the pot and reserve on a platter under tin foil
  5. Mix the kale into the rice and add a little more hot water and replace in the oven for another 10 min.
  6. Heap the rice on the center of a platter and place chicken on top.
  7. Squeeze lemon juice over the top and serve.
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NutritionView more

1050Calories
Sodium21%DV500mg
Fat77%DV50g
Protein120%DV61g
Carbs30%DV90g
Fiber28%DV7g

PER SERVING *

Calories1050Calories from Fat450
% DAILY VALUE*
Total Fat50g77%
Saturated Fat14g70%
Trans Fat
Cholesterol250mg83%
Sodium500mg21%
Potassium1420mg41%
Protein61g120%
Calories from Fat450
% DAILY VALUE*
Total Carbohydrate90g30%
Dietary Fiber7g28%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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