One-Pot Chicken and Rice
- 4 chicken leg quarters (about 2 pounds total), patted dry
- Coarse salt and ground pepper
- 3 garlic cloves, roughly chopped
- 1 small yellow onion, diced small
- 2 medium carrots, diced medium
- 1 1/2 cups basmati rice
- 2 1/2 cups low-sodium chicken broth
1. Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
2. Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion 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.
Cooking Times Preparation Time: 30 minutes Total Time: 55 minutes
Nutrition Facts Serving size: 1/4 of a recipe (6.9 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 386.43 Calories From Fat (19%) 73.91 % Daily Value Total Fat 8.34g 13% Saturated Fat 2.18g 11% Cholesterol 42.08mg 14% Sodium 443.33mg 18% Potassium 475.77mg 14% Total Carbohydrates 61.65g 21% Fiber 4.13g 17% Sugar 3.44g Protein 15.53g 31%
** We are using this recipe for our Live Below the Line Challenge. I will use plain old brown rice, substitute garlic powder, and regular old chicken bouillon. Martha’s recipe also called for Swiss Chard, but we couldn’t afford that on our Live Below the Line budget.