Simple Way to Prepare Award-winning Butter Chicken With Rice And Kale
Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Homemade Butter Chicken With Rice And Kale. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Butter Chicken With Rice And Kale, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butter Chicken With Rice And Kale delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Butter Chicken With Rice And Kale is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Butter Chicken With Rice And Kale estimated approx 40 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Butter Chicken With Rice And Kale using 12 ingredients and 10 steps. Here is how you cook it.
The easiest butter chicken that you can make paired with gluten free white rice and kale.
Ingredients and spices that need to be Make ready to make Butter Chicken With Rice And Kale:
- 4 chicken breasts boneless skinless
- 1 cup white long grain rice (gluten free)
- 1 bunch kale
- 2 garlic cloves
- 1 yellow onion
- 1 jar Patak's original spicy butter chicken sauce (GF)
- 3 tbsp extra virgin olive oil
- 1 tbsp butter (optional)
- 4 sprigs fresh thyme (optional)
- 2 sprigs fresh dill (optional)
- 2 tsp black pepper
- 1 tsp salt
Steps to make Butter Chicken With Rice And Kale
- Preheat oven to 425°F
- Cut chicken breasts into medium chunks.
- Finely chop half of the onion and 1 garlic clove.
- Add both ingredients to baking dish. (I prefer glass but anything you have on hand will work)
- Add 1 cup of spicy butter chicken sauce
- Lightly season with 1 tsp of black pepper and 1 clove of garlic.
- Bake for 26 minutes or until chicken reaches 165°F using an instant read thermometer.
- Rice
In a 2-quart saucepan place 1 cup of rice and 2 cups of water. Add 1 tbsp of butter (optional)
Bring rice to a full boil. Reduce heat to simmer (low boil). Cover with lid and simmer for 15 to 20 minutes or until liquid is absorbed.
Remove from heat. Lightly fluff with fork and let stand for 5 minutes - Kale
Thoroughly wash kale in cold water, removing stems.
Tear leaves into chunks.
Finely chop the other half of the onion and the garlic clove.
In a large skillet, heat the 3 tbsp of olive oil over medium high heat.
Add the onion and remaining garlic clove and stir to avoid any burning.
Add in kale leaves and move around skillet using tongs.
Add the remaining pepper and 1 tsp of salt to taste.
Continue cooking about 3 minutes (kale should be slightly wilted but still crisp) - Combine foods on plate, drizzle with cream or yogurt sauce of your choosing and serve for a lovely spice filled dinner.
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