Breakfast · Caribbean · 15 min
Caribbean-Style Stewed Chicken with Herbed Brown Rice and Wilted Rainbow Chard
- Calories
- 590
- Protein
- 46g
- Carbs
- 58g
- Fat
- 19g
Ingredients
- 197.2 g chicken drumstick
- 66.6 g tomato basil pasta sauce
- 7.9 g fresh ginger
- 0.5 cup water
- 0.25 tsp salt
- 190.4 g long-grain brown rice
- 8.1 g extra virgin olive oil
- 79.8 g Swiss chard
Method
- 01In a heavy-bottomed pot, combine raw chicken drumsticks, minced ginger, tomato basil pasta sauce, salt, and water (just enough to barely submerge chicken).
- 02Bring pot to a simmer, lower heat, cover partially, and braise for 35-40 minutes. Ensure chicken reaches a safe internal temperature of 165°F (74°C) and is fork-tender, with sauce reduced to a rich glaze.
- 03While chicken braises, steam rainbow Swiss chard in a small saucepan with a splash of water for 3-4 minutes until tender and vibrant. Drain thoroughly.
- 04Toss cooked warm brown rice with extra virgin olive oil to fluff and separate grains.
- 05Plate brown rice alongside wilted Swiss chard and braised chicken drumsticks. Spoon remaining reduced braising sauce over chicken and serve immediately.
Cook it with the whole plan around it
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