Quinoa, tomatoes and greens amp up classic chicken and rice.
- Makes: 2-3 servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Difficulty Rating: Easy
- Recipe Created By: Vivian Howard
- 2 bone-in, skin-on chicken thighs
- 1 ½ teaspoon kosher salt, divided
- 2 teaspoons vegetable oil
- 4 ounces leeks, sliced into ½-inch round
- 4 cloves of garlic, smashed
- 1 teaspoon ground black pepper
- 4 cups water
- 2 ounces extra-long-grain enriched rice
- 1 ounce red quinoa
- 3 ounces kale, roughly chopped, stems removed
- 7 ounces (½ can) diced tomatoes with their juice
- 2 teaspoons lemon juice
- Season the chicken thighs on both sides with salt. In a 3-quart Dutch oven or saucepan with a tight-fitting lid, heat the vegetable oil over medium-high heat. Add the thighs skin side down and cook until lightly browned, about 3 minutes.
- Remove the thighs and set aside. Add the leeks, garlic and remaining salt. Saute for about 2 minutes or until softened, taking care to scrape up any browned bits left from the chicken. You want them in your broth; they add flavor. Stir in the black pepper and toast briefly. Put the thighs back in the pan and cover them with 4 cups of water. Secure the lid. Bring the chicken up to a boil and cook for 25 minutes.
- Take the chicken out and set aside. You should have 3 cups of liquid left in your pan. If you don’t, add the water to get you there. Stir in the rice and quinoa. Cover, and reduce the heat to medium and cook for 10 minutes. Give it a stir once or twice to make sure the rice isn’t sticking, but make sure to secure the lid after each peek. While the rice cooks, pick the meat from the thighs. It’s going to be hot, so consider using a fork or gloves. Discard the skin and the bones.
- After 10 minutes, stir in the picked chicken and the kale. Cover again and cook an additional 5 minutes.
- After 15 minutes of total cooking time, remove the lid and stir in the tomatoes and lemon juice. Serve immediately.