dinner

Steamed Chicken Thighs with Aromatics and Ginger-Infused Brown Rice

Name: Steamed Chicken Thighs with Aromatics and Ginger-Infused Brown Rice
Ingredients: 98.1 g Chicken, broilers or fryers, thigh, meat and skin, raw; 38.5 g Rice, brown, long-grain, raw; 500 g Kale, raw; 133.4 g Onions, raw; 50 g Garlic, raw; 9 g Honey (for sugar target adjustment)

Nutrition

777

kcal

Calories

38.7

Protein

85.80000000000003

Carbs

25.300000000000004

Fat

AI Insight

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Ingredients(6)

Chicken, broilers or fryers, thigh, meat and skin, raw98.1 g

Rice, brown, long-grain, raw38.5 g

Kale, raw500 g

Onions, raw133.4 g

Garlic, raw50 g

Honey (for sugar target adjustment)9 g

Instructions

Rinse the brown rice thoroughly and place in a bamboo steamer insert with 1.5 cups of water, minced garlic, and thinly sliced onion.

Season the chicken thighs with salt and pepper and nestle them directly atop the rice bed in the steamer.

Bring a pot of water to a boil, place the steamer basket on top, cover tightly, and steam for 35-40 minutes until the chicken is cooked through, tender, and the rice is fluffy and aromatic.

During the last 5 minutes, add the kale to the steamer, covering again to allow it to wilt into a vibrant, dark green.

Remove the chicken and rice. Whisk a small amount of pan juices with honey to create a light, sweet-savory glaze.

Plate by spooning the fragrant garlic-onion rice into a bowl, topping with the steamed chicken, and arranging the wilted kale alongside. Drizzle the honey-glaze over the chicken and finish with a pinch of sea salt.