Lunch · Caribbean · 15 min
Caribbean-Style Braised Chicken Thighs with Steamed Brown Rice and Kale
- Calories
- 572
- Protein
- 22g
- Carbs
- 79g
- Fat
- 19g
Ingredients
- 63.9 g boneless skinless chicken thigh
- 27.8 g kale
- 67.9 g yellow onion
- 13.6 g garlic
- 2.8667 tsp vegetable oil
- 0.25 tsp salt
- 0.25 tsp black pepper
- 88.4 g long grain brown rice
Method
- 01Rinse long-grain brown rice thoroughly. Place in a pot with 1.5 cups of water and half of the salt. Bring to a boil, cover tightly, reduce heat to low, and cook for 40-45 minutes until tender and fluffy.
- 02Season the chicken thigh with black pepper and remaining salt. Heat vegetable oil in a heavy braising pot over medium-high heat. Sear chicken until deeply browned, about 4 minutes per side, then remove from pot.
- 03In the same pot, add diced onion and minced garlic. Saute until fragrant and translucent, about 3 minutes.
- 04Return chicken to pot with a splash of water to deglaze, scraping up browned bits. Cover and braise on low heat for 20 minutes until chicken reaches an internal temperature of 165°F (74°C).
- 05Stir in the chopped kale during the last 5 minutes of braising, covering until wilted and tender.
- 06Serve braised chicken and kale alongside steamed brown rice, spooning braising juices over top.
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