Breakfast · Caribbean · 10 min
Caribbean-Style Stewed Chicken and Brown Rice Bowl with Wilted Rainbow Chard
- Calories
- 626
- Protein
- 56g
- Carbs
- 59g
- Fat
- 19g
Ingredients
- 221.8 g Chicken, stewing, dark meat, meat only, raw
- 60.8 g Jasmine rice with red & wild rice premium rice blend
- 270.9 g Rainbow Swiss Chard
- 20 g Pomodorina with fresh basil pasta sauce
Method
- 01In a heavy-bottomed pot, add the diced chicken and brown over medium-high heat until the edges are golden.
- 02Pour in the Pomodorina sauce, which acts as the aromatic base here, and bring to a gentle simmer. Cover and braise for 20 minutes until the chicken is tender and the sauce has reduced into a rich glaze.
- 03While the chicken braises, steam the rice blend according to package instructions until fluffy.
- 04In the final 5 minutes of cooking, stir the chopped rainbow Swiss chard into the chicken stew, allowing it to wilt until vibrant and silky.
- 05To plate, spoon the seasoned rice into a shallow bowl. Top generously with the braised chicken, chard, and the savory tomato-basil reduction. Garnish with fresh parsley if desired for brightness.
Cook it with the whole plan around it
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