One-Pot Chicken and Rice with Swiss Chard

151 Ratings
  • 5 31
  • 4 59
  • 3 46
  • 2 13
  • 1 2

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.

Everyday Food, September 2011

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
55 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

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.

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Reviews (7)

151 Ratings
  • 5 31
  • 4 59
  • 3 46
  • 2 13
  • 1 2
Martha Stewart Member
04/16/2016
So delicious. Thank you Sarah! The addition of the lemon zest is everything. Everything! Thank you too for the tip on zesting - I too always slid the lemon over the rasp rather than the opposite and it *does* work ever so much better if the lemon is still and the rasp moves. This dinner was a huge success for me - everyone loved it.
Martha Stewart Member
11/19/2015
This is absolutely delicious! Great recipe that will definitely go into rotation.
Martha Stewart Member
08/27/2014
I have made this dish several times. Each time, my kids have raved about it.
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Martha Stewart Member
01/10/2014
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.
Martha Stewart Member
01/20/2013
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!
Martha Stewart Member
07/12/2012
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+++!
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Martha Stewart Member
11/01/2011
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.
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