One Pot Chicken

                     This meal is just pure heaven. Full of delicious veggies, but simple and easy! It also features skin on chicken quarters, which as I explained in the last post, can be healthier than using boneless skinless chicken breasts. 

You'll Need:

4 chicken leg quarters, patted dry

coarse salt and ground pepper

3 garlic cloves, chopped

1 bunch Swiss chard (stems cut 1/2 inch, leaves cut 2 inch)

1 small onion, diced small

2 medium carrots, diced medium

1 1/2 cups jasmine rice

2 1/2 cups low sodium chicken broth

Season chicken with salt and pepper. Heat a large heavy pot with a tight fitting lid over medium high. Add chicken, skin side down, and cook until browned on both sides. About 12 minutes, turning midway. Then transfer to plate. 

Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until stems and onions are translucent, about 4 minutes. Add chard leaves and rice, cook one minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed. Roughly 25 minutes. Remove from heat and let sit for five minutes.