• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Cranberry Rice Salad with Pan-Fried Chicken Thighs

    Sweet dried cranberries, salted pistachios, garlicky kale and sharp red onion is tossed with brown rice and avocado oil to make a party of a salad. Add simply delicious and golden brown chicken thighs for a hearty meal. 


    Ingredients
    3
    cups
    cooked brown rice
    1
    tablespoon
    Olive Oil
    4
    cloves
    garlic, roughly chopped
    3
    cups
    chopped kale leaves, packed
    1/2
    cup
    salted shelled pistachios
    1/3
    cup
    dried cranberries
    3
    tablespoons
    minced red onion
    1
    tablespoon
    avocado oil
    2
    teaspoons
    kosher salt
    1
    tablespoon
    freshly ground black pepper
    4
    bone-in chicken thighs
    Directions
    Warm rice in a steamer or microwave. Transfer to a large bowl and set aside.
    Heat 1/2 tablespoon of olive oil in a skillet set over medium heat. Add garlic and cook until softened, then top with kale. Cook until kale is wilted and garlic is golden brown.
    Add kale mixture, pistachios, cranberries, red onion, avocado oil, 1 teaspoon salt and 1 teaspoon pepper to the rice. Mix until thoroughly combined. Cover and set aside.
    Return skillet to heat and add remaining 1/2 tablespoon olive oil. Mix remaining salt and pepper together. Sprinkle on both sides of chicken.
    Add chicken thighs to skillet. Cook for 8 to 10 minutes, until the fat has rendered and the chicken is golden and crisp. Flip and cook for another 10 minutes until golden brown and cooked through.
    Serve the chicken over the rice salad.

    The base number of servings for this recipe is 4
    OK

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