Lunch · Caribbean · 15 min
Caribbean-Style Braised Chicken Drumsticks with Fragrant Rice and Wilted Rainbow Chard
- Calories
- 978
- Protein
- 73g
- Carbs
- 95g
- Fat
- 29g
Ingredients
- 234.8 g chicken drumsticks
- 1470.6 g Swiss chard
- 30 g Pomodorina pasta sauce
- 20 g ginger root
- 0.2 tbsp canola oil
- 41.2 g basmati rice
- 15 g flat-leaf parsley
Method
- 01Heat the canola oil in a heavy Dutch oven or braising pot over medium-high heat. Add the chicken drumsticks skin-side down and sear until deeply golden on all sides, about 8 minutes.
- 02Add the Pomodorina sauce, minced ginger root, and 60 ml of water to the pot. Stir to lift any browned bits from the bottom.
- 03Reduce heat to low, cover, and braise for 35 to 40 minutes until the chicken is tender and reaches an internal temperature of at least 165°F (74°C) measured at the thickest part near the bone.
- 04While the chicken braises, combine the dry basmati rice blend with water in a separate saucepan and steam according to package instructions until tender.
- 05During the last 5 minutes of braising, stir the chopped rainbow Swiss chard into the chicken braising liquid until wilted and vibrant.
- 06Serve the steamed basmati rice topped with braised chicken drumsticks, sauce, and chard. Garnish generously with chopped flat-leaf parsley.
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