Best Recipe Butter Chicken With Rice And Kale Delicious Perfect

The new way cooking recipe Butter Chicken With Rice And Kale with 12 ingredients and 10 stages of easy cooking, which is very easy.

Without fail recipe ultimate Butter Chicken With Rice And Kale easy, bouncy, practical.

Good Morning every body, now you get make recipe Butter Chicken With Rice And Kale with 12 ingredients and 10 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 10 stages of easy cooking Butter Chicken With Rice And Kale.

Ingredients all Butter Chicken With Rice And Kale

1. Needed 4 : chicken breasts boneless skinless.

2. Prepare 1 cup : white long grain rice (gluten free).

3. Needed 1 bunch : kale.

4. Needed 2 : garlic cloves.

5. Needed 1 : yellow onion.

6. Needed 1 jar : Patak's original spicy butter chicken sauce (GF).

7. Needed 3 tbsp : extra virgin olive oil.

8. Prepare 1 tbsp : butter (optional).

9. Needed 4 sprigs : fresh thyme (optional).

10. Needed 2 sprigs : fresh dill (optional).

11. Needed 2 tsp : black pepper.

12. Prepare 1 tsp : salt.

If all composition Butter Chicken With Rice And Kale it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking Butter Chicken With Rice And Kale

1. Preheat oven to 425°F.

2. Cut chicken breasts into medium chunks..

3. Finely chop half of the onion and 1 garlic clove..

4. Add both ingredients to baking dish. (I prefer glass but anything you have on hand will work).

5. Add 1 cup of spicy butter chicken sauce.

6. Lightly season with 1 tsp of black pepper and 1 clove of garlic..

7. Bake for 26 minutes or until chicken reaches 165°F using an instant read thermometer..

8. 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.

1. 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).

1. 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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