When "farm-to-fork" chef Vivian Howard set out to make healthier versions of everyone's favorite comfort foods, she had to tackle her mother's staple meal, chicken and rice. By adding veggies, brown rice, and quinoa, Howard made this into a juicy, bright, and nutritious meal without sacrificing any of the rich flavors. The best part is it's a one-pot meal that you can make and keep in your fridge to keep your daily routine stress-free.
- 2 tsp grapeseed oil
- 2 leeks, light green and white parts sliced 1/2 inch thick
- 1 whole chicken (about 5 lbs)
- 1 1/2 tbsp salt
- 2 tsp freshly ground black pepper
- 1 cup brown rice
- 3/4 cup quinoa
- 2 cups kale, roughly chopped
- 1 8 oz. jar canned tomatoes
- 2 tbsp lemon juice
1. In a heavy stockpot or Dutch Oven over medium heat, sauté leeks in oil. Once slightly carmelized, scrape pan to prevent sticking.
2. Add chicken and enough cool water to barely cover it. Add salt and pepper. Cover and cook over medium heat until the chicken is falling-apart tender.
3. Turn off the heat and let the chicken rest 30 minutes.
4. While it rests, skim the fat from the broth and discard it. Bring broth back up to a boil. Stir in brown rice and quinoa. Cook uncovered for about 20 minutes, just until the rice is tender. Turn off the heat.
5. While rice cooks, tear the meat into bite-size pieces, discarding the skin and bones, and return to pot with rice. Turn heat to medium, add kale and stir in tomatoes.
6. Season with more salt and/or pepper as needed. Serve warm.