lunch

Caribbean-Style Braised Chicken Drumsticks with Fragrant Rice and Wilted Rainbow Chard

Name: Caribbean-Style Braised Chicken Drumsticks with Fragrant Rice and Wilted Rainbow Chard
Ingredients: 282.2 g CHICKEN DRUMSTICKS; 55.4 g WHITE & BROWN BASMATI RICE BLEND; 1056.2 g RAINBOW SWISS CHARD; 30 g POMODORINA WITH FRESH BASIL PASTA SAUCE; 20g FRESH GINGER; 15g CHOPPED FLAT LEAF PARSLEY

Nutrition

876

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

CHICKEN DRUMSTICKS282.2 g

WHITE & BROWN BASMATI RICE BLEND55.4 g

RAINBOW SWISS CHARD1056.2 g

POMODORINA WITH FRESH BASIL PASTA SAUCE30 g

FRESH GINGER20g

CHOPPED FLAT LEAF PARSLEY15g

Instructions

Prepare the chicken: In a heavy-bottomed pot, sear 450g of chicken drumsticks until the skin is deeply golden and rendered.

Braise: Add the Pomodorina sauce, minced fresh ginger, and a splash of water. Cover and simmer (braise) over medium-low heat for 35-40 minutes until the meat is tender and pulling away slightly from the bone.

Rice: While the chicken braises, steam the basmati rice blend according to package directions.

Greens: In the final 5 minutes of cooking, fold the chopped rainbow swiss chard into the braising liquid until just wilted but still vibrant.

Plating: Scoop a generous portion of the rice into a bowl, top with the braised chicken, and pour the ginger-infused tomato sauce and greens over the top. Garnish heavily with fresh chopped flat-leaf parsley.