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Chicken & Greens in Brothy Rice

4.5
12
Notes
30 mins cook
Tender chicken thighs with cavolo nero and fluffy rice in a fragrant broth. A cosy aromatic bowl that’s as comforting as it is nourishing.
Chloe René

Chloe René

Chicken & Greens in Brothy Rice 2
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Serves
4
Fresh Ginger
Star Anise
Sichuan Peppercorn
Crispy Shallots
Boneless Skinless Chicken Thighs
Chicken Stock
Cavolo Nero
Cooked Rice
Ground White Pepper
Olive Oil
Sambal

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    Notes
    (9)

    E
    Emily R.
    11 days ago
    added a garlic cloce or two (smashed with knife) as the chicken poached. that made it a bit tastier
    H
    Helen B.
    2 months ago
    delicious. and so easy.
    E
    Emily E.
    2 months ago
    Followed the recipe very loosely but it still turned out so tasty, I couldn't get star anise so I subbed with all spice as suggested by Google... and I used frozen ginger and didn't have crispy shallots so I used fresh shallots ... and pan fried a handful to make them crispy for the topping. Cooked the chicken and shallots in the broth in the slow cooker for 6 hours... then followed the final steps with the shredding, kale etc. Came out fabulous despite all the changes!
    K
    Kata A.
    a month ago
    Hey Emily, this sounds good... I just got a slow cooker, so did you just stick the chicken with the stock, ginger allspices etc...did you add cavalo nero in towards end or separately?
    A
    Abi G.
    2 months ago
    Step 5 mentions sugar but its not in the ingredients?
    H
    Hartej S.
    5 months ago
    Quickly became a comfort food. So rich in flavour and aroma! So filling and yet so light! Delightful.
    E
    Emma S.
    10 months ago
    Tasty and wholesome! Agree that getting bone-in, skin on thighs was a good shout, crispy skin in the airfryer was delicious. Also used pak choi instead of kale.
    G
    Greg P.
    a year ago
    In lieu of the crispy shallots, start with bone-in, skin-on chicken thighs. Pull of the skin, season with s&p and crisp it up in an air fryer while poaching the thighs - the bone will add great flavor to the broth. Chop up that crispy skin and sprinkle.
    S
    Sam W.
    a year ago
    The crispy shallots are delicious but do make the broth very salty
    J
    Jo C.
    a year ago
    (edited)
    I'd pass on the crispy shallots next time.

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