RECIPES

Stove-top Chicken & Chard with Brown Rice

A one-pot complete “eat your greens” meal.

Prep Time

PT15M

Cook Time

PT1H

Serves

6

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 8 bone-in, skinless chicken thighs
  • 3 cloves garlic, sliced
  • 1 cup (250 mL) onion(s), diced
  • 2 carrot(s), medium, sliced
  • 8 cups (2 L) swiss chard, stems and leaves, sliced
  • 3 cups (750 mL) low-sodium chicken broth
  • 1 tbsp (15 mL) lemon zest
  • 1 tbsp (15 mL) rosemary, fresh, minced
  • 1 cup (250 mL) short grain brown rice, dry
  • 1/4 tsp (1.25 mL) salt
  • 1/2 tsp (2.5 mL) black pepper, freshly ground
  • 2 sprigs rosemary, fresh, optional garnish
  • lemon, cut into wedges (for garnish)
  • Instructions

    1. 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. 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. 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. 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. 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. 6 Remove chicken and serve on top of the swiss chard and rice. Garnish with fresh rosemary and lemon wedges (optional garnishes).