Louisa Cle­ments

Suc­cu­lent One-pot Cur­ried Chicken and Rice with Kale

StarMetro Toronto - - Service Directory -

Here’s an easy one-pot din­ner when you’re short on time!

ready in 45 min­utes

Prep time: 15 min­utes Cook time: 30 min­utes Serves 4


• 8 bone­less, skin­less chicken thighs, ex­cess fat trimmed

• 1/2 tsp salt, di­vided

• 1 1/2 tsp curry pow­der, di­vided

• 2 tsp olive oil, di­vided

• 1 onion, finely chopped

• 2 cloves gar­lic, minced

• 1/2 tsp smoked pa­prika

• 3 cups packed thinly sliced kale

• 1 cup long grain rice

• 1 1/2 cups low-sodium chicken broth

• 1 Tbsp lemon juice

di­rec­tions 1.

Sea­son chicken with 1/4 tsp salt, 1/2 tsp curry pow­der and a pinch of black pep­per. Heat a large saute pan over medium-high. Add 1 tsp olive oil to pan, sear chicken for 3 min­utes per side. Re­move to a plate and re­serve. Add re­main­ing olive oil and onion, cook, stir­ring of­ten, un­til browned, about 3 min­utes.


Add gar­lic, 1 tsp curry pow­der, smoked pa­prika and 1/4 tsp of salt. Cook for 30 sec­onds. Add kale and rice, cook for 1-2 min­utes, stir­ring fre­quently un­til kale is slightly wilted. Pour in chicken broth, stir­ring to scrape up brown bits from bot­tom of the pan, bring to a boil (it should boil al­most im­me­di­ately).


Re­turn chicken to pan on top of rice and kale. Cover and cook for 20 min­utes or un­til liq­uid has been ab­sorbed and chicken and rice are done cook­ing. Sprin­kle with lemon juice and serve.

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