Lunch · Caribbean · 15 min
Caribbean-Style Stewed Dark Meat Chicken with Brown Rice and Swiss Chard
- Calories
- 433
- Protein
- 38g
- Carbs
- 41g
- Fat
- 13g
Ingredients
- 150.4 g chicken thigh
- 1 tsp extra-virgin olive oil
- 1 tsp ginger root
- 20 g tomato basil sauce
- 0.25 tsp salt
- 309.2 g swiss chard
- 34.3 g jasmine and wild rice blend
- 0.33 cup water
Method
- 01Trim excess fat from chicken thigh pieces and cut into bite-sized chunks.
- 02Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the chicken pieces and sear until deeply browned, about 5 minutes.
- 03Add the grated ginger, tomato basil sauce, and salt to the pot. Stir well, then reduce heat to low, cover, and braise for 15 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 04Meanwhile, combine the rice blend and water in a small saucepan, bring to a boil, cover, and simmer on low for 15 minutes until fluffy and tender.
- 05During the last 5 minutes of braising the chicken, fold the chopped rainbow Swiss chard into the pot. Cover and let steam until the greens are tender and wilted.
- 06Serve the stewed chicken and greens hot over the cooked rice blend.
Cook it with the whole plan around it
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