Pan Seared Chicken & Kale

1. 1

   Preheat oven to 350 degrees. Add 2 cups of chicken stock and 1 cup of brown rice on high heat in a sauce pan. Bring to a boil, cover, reduce heat and cook for 30 minutes.

2. 2

   Meanwhile, add 2 Tbsp olive oil in a saute pan over medium high heat. Sear the chicken thighs. Cover the saute pan and place it in oven(with chicken) and 1 TBSP chicken stock for about 15 minutes or until chicken is done. Remove chicken thighs and set aside.

3. 3

   In the same saute pan add the onions and garlic and saute for about 3-4 minutes over medium heat.(If there is not enough fat in the pan, add some olive oil) Add 2 TBSP chicken stock to deglaze. Add the kale, cover and let simmer for about 10 minutes. Cut the chicken into about 1 inch pieces. When kale is bright green and tender, add the chicken and stir.

4. 4

   Add the rice to the saute pan with the chicken and kale and combine. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.