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One Pot Dinner: Chicken, Rice, Swiss Chard

Posted Oct 16 2011 1:16pm

Happy Sunday! I just love Sundays in the fall, mostly because I am a master at not thinking about Monday. Really though, I love Sundays because I can spend all day in the kitchen, cooking or baking (or both, if I’m feeling crazy) those recipes that take too much time to attempt on a Tuesday night.

This recipe? This one doesn’t qualify as a Sunday recipe because it’s just too easy. This is perfect for when you have just enough energy to cook but not enough to make a three-course dinner.


One Pot Chicken and Rice (adapted from Martha Stewart )
(serves 2, with leftover rice)

  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 3 garlic cloves, roughly chopped
  • 1 bunch Swiss chard, stems cut into 1/2-inch pieces, leaves into 2-inch pieces (or spinach, or kale, any green will do!) 
  • 1 small yellow onion, diced
  • 2 medium carrots, chopped  
  • 1 cup long-grain rice
  • 2 cups chicken broth

I used the Swiss chard that the recipe originally called for, only because the grocery store had a beautiful organic bunch.

IMG_5659   IMG_5661

Pat your chicken dry and season with salt and pepper. Heat a large, heavy pot with a tight-fitting lid over medium-high heat. Add the chicken and cook until browned on both sides, about 10 minutes, turning once. Transfer the chicken to a plate.


Turn heat back to medium and add the garlic, chard stems (if using), onion, and carrots (I added green pepper, too). Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the greens and rice and cook for about a minute. Add the broth and bring to a rapid simmer. Reduce to just a plain old simmer, and season with salt and pepper. Arrange the chicken on top of the rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let it sit for about 5 minutes.

IMG_5667   IMG_5668  
It’s somewhat difficult to photograph a white chicken breast atop white rice in the evening twilight but suffice it to say, this is down-home, comfort food and easy enough to cook on even your worst Tuesdays.

Yesterday I took a food and photography class that I can’t wait to tell you about! I’m also pumped for a beer dinner we’re headed to today at my favorite, Bigelo’s Bistro . You’ll surely see details in the coming week. And tomorrow is a Slow Food St. Louis dinner at Milagro Modern Mexican – a culinary tour through Mexico! Lots of fun things to post about this week.

Have a great Sunday, and I hope your sportsball team wins/won this weekend! :D

Recent Eats: Rice Pilaf with Spicy Sausage , Martha’s Sugar Cookies , Peanut Maple Nuggets

Question: What night of the work week are you least likely to cook?

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