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One-Pot Wonders

Lemon Chicken and Rice With Kale

Lemon Chicken and Rice With Kale

[Photographs: Yasmin Fahr]

You can also use other chicken parts just note that you may have to adjust the cooking time accordingly.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Lemon Chicken and Rice With Kale

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About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:25 minutes
This recipe appears in: One-Pot Wonders: Lemon Chicken and Rice With Kale

Ingredients

  • 2 pounds chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced (about 1 cup)
  • 1 teaspoon cumin
  • 1 teaspoon saffron threads or turmeric
  • 2 teaspoons zest and 1 tablespoon fresh juice from 1 lemon
  • 1 bunch curly kale, leaves cut into 1-inch ribbons, thick stems removed (about 4 cups)
  • 3 cups homemade or store-bought low sodium chicken stock
  • 1 ½ cups basmati or long-grain white rice

Procedures

  1. 1

    Season the chicken on all sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking. Add the chicken and cook until well-browned on first side, about 6 minutes, then turn and cook until browned on the second side, about 5 minutes longer. Remove with tongs and set aside.

  2. 2

    Turn the heat down to medium and add the shallots, stirring so they don’t burn, until just softened, about 30 seconds. Add the cumin, lemon zest, and saffron, and stir until fragrant, another 30 seconds. Stir in the kale, then add the broth and rice and stir together. Lay the chicken carefully on top and adjust the heat to maintain a gentle simmer, then cover and cook until the chicken and rice are done, 15 to 20 minutes. Sprinkle with the lemon juice and serve.

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