Chicken and Rice with Beer, Sage and Parsley
Recipe type: Entree
Author: Jillian
  • 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
  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.
Recipe by Food Filled Life at