This wholesome, one-dish dinner has plenty of protein and fiber to keep your family feeling full and satisfied.
Chicken and Cranberry-Almond Rice
Serves: 6
Ingredients
- 1⁄2 pound bacon, cut into 1-inch pieces
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 6 boneless skinless chicken thighs, trimmed
- 1 cup brown rice
- 2 1⁄2 cups chicken stock
- 1 cup toasted almonds
- 1⁄2 cup sweetened dried cranberries
- 2 tablespoons minced fresh sage
Instructions
- In an enamel-coated cast-iron braiser, cook bacon over medium-high heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pan.
- Sprinkle salt and pepper all over chicken. Add chicken to pan; cook over medium-high heat until browned and an instant-read thermometer inserted in thickest portion registers 165°, 6 to 10 minutes per side. Remove from pan, and keep warm.
- Add rice to pan, stirring to coat with pan drippings; cook for 2 minutes. Add stock, and bring to a boil. Cover and cook over medium-low heat until almost tender, 45 to 55 minutes.
- Uncover rice, and cook until all liquid has been absorbed, about 10 minutes. Stir in bacon, almonds, cranberries, and half of sage. Top with chicken, and sprinkle with remaining sage. Cover and let stand for 10 minutes. Serve warm.
