Lemon Chicken and Rice With Kale Recipe

Updated March 05, 2025

You can also use other chicken parts just note that you may have to adjust the cooking time accordingly.

Recipe Details

Prep 5 mins

Cook 40 mins

Active 10 mins

Total 45 mins

Serves 4 servings

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Ingredients

2 pounds chicken drumsticks
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 large shallots, thinly sliced (about 1 cup)
1 teaspoon cumin
1 teaspoon saffron threads or turmeric
2 teaspoons zest and 1 tablespoon fresh juice from 1 lemon
1 bunch curly kale, leaves cut into 1-inch ribbons, thick stems removed (about 4 cups)
3 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups basmati or long-grain white rice

Season the chicken on all sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking. Add the chicken and cook until well-browned on first side, about 6 minutes, then turn and cook until browned on the second side, about 5 minutes longer. Remove with tongs and set aside.
Turn the heat down to medium and add the shallots, stirring so they don’t burn, until just softened, about 30 seconds. Add the cumin, lemon zest, and saffron, and stir until fragrant, another 30 seconds. Stir in the kale, then add the broth and rice and stir together. Lay the chicken carefully on top and adjust the heat to maintain a gentle simmer, then cover and cook until the chicken and rice are done, 15 to 20 minutes. Sprinkle with the lemon juice and serve.

Nutrition Facts
Servings: 4
Amount per serving
Calories	611
% Daily Value*
Total Fat 28g	36%
Saturated Fat 7g	33%
Cholesterol 288mg	96%
Sodium 748mg	33%
Total Carbohydrate 27g	10%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 62g
Vitamin C 59mg	294%
Calcium 161mg	12%
Iron 6mg	33%
Potassium 1226mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.