Get dinner on the table quickly with this easy and healthy, gluten-free recipe for one-pot curried chicken and rice with kale.
One-pot meals are the best kind of dinner in the world, don’t you think? At least if you’re the cook (which I’m going to assume you are since you’re here to get this one-pot chicken recipe). I love cooking but the cleanup portion…not so much. This curried chicken and rice with kale cooks in one pot which means cleanup is minimal and the recipe is super simple and flavourful. So voila, one-pot curried chicken and rice with kale is your new life-saving dinner recipe.
There are quite a few things that I find to be extremely boring; listening to people describe what they dreamt about last night, sitting in stop-and-go traffic on the 401, hearing people talk about how “busy” they are and plain white rice, to name a few. Unfortunately, there isn’t much that can be done about sitting in traffic, and I’ve told my friends that as much as I love them, I don’t care about their dreams, and I tend to tune you out if you’re giving me a play-by-play of your “busy life” (sorry), but lucky for us, there is something that can be done about rice. I’m always experimenting with ways to change it up because it’s one of those staple, pantry ingredients that I always have on hand. It seems to find its way into my lunch or dinner at least a couple of times a week whether it’s rice loaded with bell peppers, budget-friendly rice and beans or rice with a kick of cumin and cilantro. I’ve recently started to try and eat more brown rice than white rice, but because brown rice takes longer to cook, I opted to use long grain rice in this one-pot chicken recipe. The flavours of this dish come from curry powder and smoked paprika which are added to the rice and kale mixture and also sprinkled on top of the chicken thighs before they are seared off.
For this recipe you’ll want to use boneless, skinless chicken thighs. The first time I tested this, I used chicken thighs with the skin on because I love the crispy sear you can get on the skin. However, because of the added fat from the chicken skin, the rice and kale ended up being a little on the greasy side, no bueno. Switching out the cut of chicken was such a simple fix to get this recipe just right. There aren’t many things in life that can be fixed with one simple change, are there? That’s part of what I love about cooking so much; if there is a problem with a recipe, 99.9% of the time there is a concrete solution. You can’t say the same for this messy and wonderful and complicated existence, can you.
This one-pot curried chicken recipe is done in two parts. The first is searing the chicken, this will not only build flavour, but it will also make your dish more pleasing to the eye (we all know that chicken thighs aren’t exactly the most appetizing looking food). Next, you cook out your onions and garlic and spices, finally the kale and rice get added, with chicken broth and then the chicken thighs are added back to finish off cooking. The final touch is a squeeze of lemon juice. The lemon juice is integral as the acidic element is a trick to brighten flavours (I use lime for this same reason in my ginger scallion soup recipe).
Also, on a completely unrelated note, I’m now on Snapchat, if you want want a behind-the-scenes look just add me, I’m “LivingLou” over there. Over the weekend I snapped a look at my two favourite recipe development tools.
Let me know if you give this one-pot curried chicken and rice with kale a try.