Chicken, Wild Rice & Kale Casserole
I love it when I can whip up a dinner with pantry staples that are neither planned for nor fancy. Okay, to be honest, I like fancypants ingredients but most of the time I like to simply open the pantry, grab what I find and cook it into something palatable. That’s what I do almost everyday and things haven’t been turning too shabby.
Take for example this casserole. I already had onions, garlic, rice and leftover kale. I made a short trip to the store and bought some chicken. Things came about quite naturally as I sauteed the onion, garlic, kale and chicken, combined them with rice and broth, and popped the pan into a hot oven! It was (almost) effortless and our hearty dinner may well become a weeknight go-to quickie.
CHICKEN, WILD RICE AND KALE CASSEROLE RECIPE
Prep Time: 10 MIN
Cook Time: 1 HOUR 15 MIN
1 ¼ cups wild rice blend (or brown rice)
1 small onion
1 large garlic clove
¼ cup olive oil
1 small bunch of kale, chopped
Salt and ground pepper, to taste
1 pound boneless skinless chicken (breast or thigh), cut into bite size
2 3/4 cups low sodium chicken broth
Preheat the oven to 375 F. Place the oven rack in the middle.
Place the rice in a deep 8x10 baking dish. Set aside.
Grind the onion and garlic in a food processor or grate them using a box grater.
Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic for 3 minutes.
Add the chopped kale and sauté it until lightly wilted, 5 minutes. Season with salt and pepper. Transfer to the baking dish.
Season the chicken with salt and pepper and sauté (in the same pan used for the kale) until lightly golden all around, 5 minutes. Add the chicken to the rice and kale in the baking pan. Add the chicken broth. Cover tightly with heavy-duty aluminum foil and bake for 45 minutes (60 minutes for brown rice). Remove the foil and bake for an additional 20 minutes. Let cool a bit before serving.