Ingredients
Instructions
- 1 Heat oil over medium-high heat in a heavy pot or Dutch oven. Add chicken, and cook until nicely browned - about 6 minutes per side. Remove from pan and set aside.
- 2 Reduce heat to medium and add sliced garlic, diced onion and sliced carrots. Sauté, stirring occasionally until the onions are softened - about 4 minutes.
- 3 Cut the Swiss chard leaves and stems across the grain. You needn't remove the central vein as they cook tender in this dish.
- 4 Stir in the Swiss chard, chicken broth, lemon peel, minced rosemary, brown rice, salt and pepper and bring to a boil. Cover and reduce heat to simmer.
- 5 Arrange chicken on top of rice. Cover and cook until the rice is tender and most of the broth is absorbed, about 45 minutes.
- 6 Remove chicken and serve on top of the swiss chard and rice. Garnish with fresh rosemary and lemon wedges (optional garnishes).