Chicken Garlic Ginger Pot

Ginger Garlic Chicken Rice Bowl

This one pot dish bursts with flavor and is so hearty. It is the perfect weeknight dish. Better still, make extra so you have it for lunch the next day!

• 1 tsp canola oil
• 1 each ginger root (3 inches, peeled and sliced very thin)
• 3 each chicken thighs (boneless, skinless, cut in thirds)
• 4 cloves garlic (peeled and minced)
• 1.5 cups jasmine rice
• 2.5 cups low-sodium chicken broth
• 3 cups kale (chopped - preferably Lacitano kale)
• 1 each lemon (juice)
• 1 each lime (juice)
• 1 pinch red pepper flakes

1. Add olive oil to a large Dutch oven pan and heat to medium. Add the ginger and saute briefly. Add the chicken thighs pieces and allow to brown slightly.

2. Add the garlic and rice and saute for a minute, stirring often.

3. Add the broth. Cover and lower heat. Cook at a simmer until the rice is almost done about 20 minutes. Add the kale and lemon and keep on top. Cover and cook until all are done about 25 minutes total. The dish is done when the chicken and kale are cooked and the rice is tender.

4. Serve with sliced fresh ginger and red pepper flakes.

Main Course

American