Chicken Kale Bake

Name: Chicken Kale Bake
Ingredients: 2 cups brown rice or Quinoa; 6 chicken thighs trimmed and skin removed, or buy skinless; 4 cups water or stock; 4 garlic cloves chopped; 1 onion small, finely chopped; salt; pepper; 2 butter pats of; 1 bunch kale or spinach; 1/2 lemon or more to taste

10 ingredients

7 steps

Ingredients

2 cups brown rice or Quinoa
6 chicken thighs trimmed and skin removed, or buy skinless
4 cups water or stock
4 garlic cloves chopped
1 onion small, finely chopped
salt
pepper
2 butter pats of
1 bunch kale or spinach
1/2 lemon or more to taste

Directions

1

Combine first seven ingredients in a dutch oven
2

Bake at 350 degrees for 1 hour
3

While the chicken and rice is in the oven finely chop the kale.
4

After the chiken and rice has been cooking for about an hour take the chicken out of the pot and reserve on a platter under tin foil
5

Mix the kale into the rice and add a little more hot water and replace in the oven for another 10 min.
6

Heap the rice on the center of a platter and place chicken on top.
7

Squeeze lemon juice over the top and serve.