Breakfast · Caribbean · 10 min
Caribbean-Style Braised Chicken and Wilted Chard with Wild Rice Blend
- Calories
- 623
- Protein
- 56g
- Carbs
- 59g
- Fat
- 19g
Ingredients
- 219.4 g Chicken, stewing, dark meat, meat only, raw
- 54.4 g JASMINE RICE WITH RED & WILD RICE PREMIUM RICE BLEND
- 310.8 g RAINBOW SWISS CHARD
- 20g FRESH GINGER
- 20 g POMODORINA WITH FRESH BASIL PASTA SAUCE
Method
- 01In a heavy-bottomed pot, braise the dark chicken meat with a splash of water and the grated ginger until the chicken is tender and cooked through, about 15 minutes. The ginger should perfume the kitchen with a sharp, warm aroma.
- 02Add the Pomodorina sauce to the pot, allowing the flavors to meld and the sauce to thicken slightly into a rich glaze over the chicken.
- 03While the chicken braises, steam the wild rice blend according to package instructions until tender and fragrant.
- 04In the final 3 minutes of cooking, fold the rainbow swiss chard into the chicken pot. Cover and let the residual heat wilt the greens until they are vibrant and tender.
- 05Plate the braised chicken and chard over a bed of the warm, nutty wild rice blend. Spoon any remaining ginger-tomato reduction over the top. Serve immediately while steaming.
Cook it with the whole plan around it
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