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One-Pot Chicken and Rice with Swiss Chard

Recipe photo courtesy of John Kernick

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.

Source: Everyday Food, September 2011
Total Time Prep Servings



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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How would you rate this recipe?
  • 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.
    • CKL23332345
      6 SEP, 2018
      I made this dish exactly as written the first time, and it was only just ok. I was mystified by the lack of oil for sautéeing, and assumed that was an error, but no one commented on it or listed it as a problem, so I decided to try as is. I was using a heavy duty All-Clad dutch oven. First problem: The skin of the chicken stuck to the pan, by the time it was willing to release the skin was darker than I wanted. Then the tiny bit of fat that came out of the chicken was insufficient to actually sauté the vegetables, and they just kinda steamed themselves. Because there wasn't enough fat in the pan to coat each individual rice kernel, the rice didn't achieve a good fluffy consistency when cooked. The skin of the chicken was simultaneously flabby from steaming in the final cooking process and kinda burnt. A very strange combination indeed. However, the flavors of the rice and veggies was rock solid, and once we removed the skin of the chicken, it tasted moist and perfumed by the veggies. So I decided to try it again with my own flare. The 3 star rating I'm giving here is for the recipe as it is written here. I would give 5 stars to my variation on it. Boneless skinless chicken thighs patted dry and dusted with a spice mix of 1 tsp paprika, 1/2 teaspoon each dried oregano, dried thyme and onion powder. Melt 1 tablespoon ghee and over medium heat gently brown the chicken. Remove to a plate and add another tablespoon of ghee, sauté the veggies, then the rice, being certain to coat all the grains. Add a bay leaf to the recipe as you follow it the rest of the way through. So much more flavor, far superior texture.
  • pamperraul4482925
    16 APR, 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.
  • nicolegeor28953
    19 NOV, 2015
    This is absolutely delicious! Great recipe that will definitely go into rotation.
  • 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+++!

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