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One-Pot Chicken and Rice with Swiss Chard

To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.

  • prep: 30 mins
    total time: 55 mins
  • servings: 4
Photography: John Kernick

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Ingredients

  • 4 chicken leg quarters (about 2 pounds total), patted dry
  • Coarse salt and ground pepper
  • 3 garlic cloves, roughly chopped
  • 1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
  • 1 small yellow onion, diced small
  • 2 medium carrots, diced medium
  • 1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
  • 1 1/2 cups basmati rice
  • 2 1/2 cups low-sodium chicken broth

Cook's Note

If you don't have basmati, use your favorite long-grain rice. Simply substitute an equal amount of Carolina, Converted, or even jasmine rice. Each type will cook in the same amount of time.

Directions

  1. Step 1

    Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.

  2. Step 2

    Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.

Source
Everyday Food, September 2011

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Reviews (5)

  • tammy888 27 Aug, 2014

    I have made this dish several times. Each time, my kids have raved about it.

  • Eviebelle 10 Jan, 2014

    I followed this recipe exactly, and it was very good. I'm low-carbing it right now, so I just ate the chicken, which was juicy and flavorful. My husband loved the rice. We will definitely make this again.

  • ConnieH 20 Jan, 2013

    This is really very good.The house smelled great when I was cooking it.I have never used swiss chard before either.The only thing that I changed from the original recipe was that I used brown rice.It had to cook about an hour over the low heat instead of getting done in 25 minutes as suggested.The chicken was moist and fall off the bone done so I just removed it when all the rice mixture was done,took off the skin,deboned the cooked chicken and put all the meat back in the pot. Delicious!

  • Megan Rapp 12 Jul, 2012

    I did substitute boneless, skinless chicken thigh for my family which I think still gives the nice juicy meat needed for this hearty dish. I used silverbeet in place of the chard and found that it worked very well. I also finished this dish with a light drizzle of EV olive oil and a generous squeeze of lemon juice which makes all those flavours pop and gives added lightness. I give this one-pot dish an A+++!

  • mabert 1 Nov, 2011

    My husband and I thought this was delicious. I substituted spinach for the swiss chard. Next time I make it I will use chicken thighs instead of the chicken leg quarters.