Chicken with Turmeric Rice and Kale

A weeknight, one-pot favorite with lots of flavor, we double the recipe for lunch leftovers the next day.

Ingredients

• 1.5 cups white rice

• 1 shallot, chopped

• 3 cloves garlic, chopped

• 1.5 lbs chicken thighs or leg quarters

• 1 can unsweetened coconut milk

• 1 bunch kale, de-stemmed and chopped

• Turmeric, cayenne, kosher salt

• Limes for serving

Steps

1. Wash rice until almost clear, then soak in water for 30 minutes.

2. Heat oil in a dutch oven over medium-high. Cook shallot about 3 minutes, then add garlic for 1 minute.

3. Add chicken and season with 1.5 tsp turmeric, 1 tsp cayenne, and large pinch of salt. Cook and turn chicken for about 2 minutes then add 3/4 cup water. Bring to a simmer then turn heat to low, cover, and cook for 20 minutes, turning chicken halfway through.

4. Drain rice, add to pot with chicken, pour in coconut milk with a pinch of salt; stir to incorporate. Cover with a dish towel then place lid on top. Cook on low for 15 minutes.

5. Remove from heat, remove towel, and add kale to pot to steam for 10 minutes. Serve with lime wedges.

Credit: Shayma Owaise Saadat