Dinner · Mexican · 15 min
Mexican-Style Braised Chicken Thighs with Cilantro-Basmati Rice and Wilted Kale
- Calories
- 769
- Protein
- 58g
- Carbs
- 80g
- Fat
- 23g
Ingredients
- 233.6 g boneless skinless chicken thighs
- 12 g extra virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 120 g tomato basil sauce
- 2 tbsp water
- 68 g basmati rice
- 150 g prepared cilantro salsa
- 200 g tuscan kale
- 2 sprig fresh cilantro
Method
- 011. In a small heavy-bottomed pot, combine the dry basmati rice and 150 ml water. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes until tender and water is absorbed. Fluff with a fork and fold in the prepared cilantro salsa. Cover and keep warm.
- 022. Season the boneless skinless chicken thighs on both sides with salt and black pepper. Heat half of the olive oil (6 g) in a wide braising pot or skillet over medium-high heat. Sear chicken thighs until golden-brown, about 4 minutes per side.
- 033. Pour the tomato basil sauce and 2 tbsp water into the pot around the chicken. Lower heat to medium-low, cover tightly, and braise for 15-20 minutes until the chicken reaches a safe internal temperature of 165°F (74°C) and is tender.
- 044. In a separate pan, heat the remaining 6 g of olive oil over medium-high heat. Add the chopped tuscan kale and sauté for 3 minutes until wilted and bright dark green.
- 055. Plate the cilantro-basmati rice alongside the wilted kale and braised chicken thighs. Spoon the tomato-basil braising reduction from the pan over the chicken, and garnish with fresh cilantro.
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