Butter Chicken With Rice And Kale Recipe by Monk's Kitchen
Cooking Instructions 40 minutes 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 9 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) 10 Combine foods on plate, drizzle with cream or yogurt sauce of your choosing and serve for a lovely spice filled dinner. 1 Preheat oven to 425°F 1 Preheat oven to 425°F 2 Cut chicken breasts into medium chunks. 2 Cut chicken breasts into medium chunks. 3 Finely chop half of the onion and 1 garlic clove. 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) 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 5 Add 1 cup of spicy butter chicken sauce 6 Lightly season with 1 tsp of black pepper and 1 clove of garlic. 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. 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 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 9 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) 9 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) 10 Combine foods on plate, drizzle with cream or yogurt sauce of your choosing and serve for a lovely spice filled dinner. 10 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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