One-Pot Chicken and Rice with Swiss Chard | Everyday Food with Sarah Carey

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces often cost less.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits but may be more expensive.

swiss chard

🥗Healthier: kale

💰Cheaper: spinach

Spinach is often less expensive and still nutritious.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon

Using water with bouillon is a cost-effective alternative.

Season chicken thighs with salt and pepper using tongs.

Preheat the pot and place the chicken skin-side down in the pot without adding oil.

Brown the chicken for about 12 minutes total, turning to brown both sides.

Remove the chicken from the pot and set it aside on a tray.

Add diced onion, chopped garlic, and diced carrots to the pot; sauté until translucent, about 4 minutes.

Zest one lemon and set the zest aside.

Add 1 and 1/2 cups of basmati rice to the pot and stir for 30 seconds to 1 minute to coat the rice in the fat from the chicken.

Pour in 2 and 1/2 cups of chicken broth and scrape up any brown bits from the bottom of the pot.

Add the Swiss chard stems to the pot and stir.

Add the Swiss chard leaves and stir to wilt them slightly.

Return the chicken to the pot, skin-side up, avoiding overlapping.

Bring the liquid back to a boil, season to taste, then cover and reduce to a simmer.

Cook on the stove for about 25 minutes until the chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens