Chicken and Rice with Beer, Sage and Parsley

June 26, 2012 | No Comments

Chicken and Rice with Dark Leafy Greens

I usually purchase one or two lean meats a week, for a healthier lifestyle. The rest of our meals are meatless. Tonight we wanted grilled chicken, so I took our recently purchased bone in, skin on, organic chicken thighs from the refrigerator. I prepared the chicken, and went to turn on the grill, where I discovered that it was out of gas.  Onto plan “B” dinner.

Chicken and Rice

We have made this dish countless times over the years, ingredients varying, depending on what we have on hand. We knew we had brown rice in our pantry, and onions, sage and parsley, and many different types of greens in the garden.

Chicken and Rice

Tonight we made oven baked chicken and rice with beer, sage, and parsley, alongside some sauteed greens.

Dark Leafy Geens

Chicken and Rice with Beer, Sage and Parsley
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Recipe type: Entree
Author: Jillian
Ingredients
  • 8 chicken thighs
  • 1 Tbsp olive oil for chicken
  • kosher salt and fresh ground black pepper for raw chicken
  • 6 large sage leaves, chopped
  • 12-15 parsley leaves, chopped
  • 2 onions, cut in half and sliced thin
  • 1 bottle of beer
  • 1 1/2 cup brown rice
  • 5-7 cups chicken broth
  • 1 Tbsp olive oil for sauteing greens
  • 5 cups of dark leafy greens
  • Instructions
Instructions
  1. Rinse, pat dry, salt and fresh pepper chicken thighs on both sides. Add oil to large saute pan, and add chicken. Brown chicken on both sides, then remove from pan to a plate. Drain fat from pan. Add onions and saute for a few minutes, stirring frequently. preheat oven to 350 degrees F. Add brown rice to pan and stir with onions for two minutes. Add chicken back into saute pan nestling gently in rice. Pour beer and five cups of chicken broth around chicken into pan. Add chopped sage on and around chicken in pan, and gently stir into rice around the chicken. Cover with tight fitting lid and place in your preheated oven. Cook for about fourty five minutes or until rice is cooked. Keep checking rice every 20 minutes and adding chicken broth when needed. Saute dark leafy greens with olive oil. We used kale, mustard, broccoli rabe, and some Mt. Orach Spinach for it’s mild flavor and beautiful pinkish red color, to break up all the green. Remove chicken skin, and serve chicken over a bed of rice, with a sprinkle of fresh chopped parsley and a healthy side of leafy greens.
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