Here's a little ditty that's just a fun way to present a meal. I took a large romaine lettuce leaf and covered the bottom of the serving plate. I placed a large scoop of basmati rice and topped with sliced barbecued boneless chicken thighs. Next to the chicken and rice I added a large scoop of sautéed kale with garlic. Really good and really fun.
Ingredients:
Boneless skinless chicken thighs
Barbecue sauce
Basmati rice
1 bunch organic kale
3 large garlic cloves
Olive oil
Salt and pepper.
Preparation:
Place the water, rice and salt into a rice cooker and let the rice cook while you prepare the rest of the meal.
For this recipe I made oven baked barbecued chicken. Preheat the oven to 350 degrees. Wash and rinse the boneless skinless chicken thighs and set on paper towels to remove all the moisture. Drying the chicken is important because if the chicken is wet, the barbecue sauce just slides off the chicken into the pan. When the chicken is dry the barbecue sauce stays where you put it.
Take a large baking pan and line with aluminum foil. I line with foil to make clean up a whole lot easier. Place the chicken thighs on the baking pan and brush on some barbecue sauce. Place into the oven for a total of 30 minutes.
After 10 minutes you'll notice the chicken releasing a lot of juice, so take some paper towels and soak it up, because if you leave the juices in there you end up with poached chicken. Brush on another layer of barbecue sauce and place back in the oven. After another 10 minutes, repeat the process. Remove the juices from the baking pan, brush on another layer of barbecue sauce and place in the over for the final 10 minutes. After 30 minutes, turn the oven on broil and this will get the chicken nice and crispy. Broil for a couple of minutes until the chicken starting to turn a deep mahogany color and remove from the over.
Take a large 12" sauté pan and turn the heat to medium high. Wash and rinse the kale and chop into large bite size pieces. Add a tablespoon of olive oil to the pan and toss in the kale. Cook for about 5 minutes and the kale with be mostly wilted. Add the chopped garlic, salt and pepper and toss. Turn off the heat and let sit until you're ready to serve.
To Serve, place a romaine lettuce leaf or 2 on your serving plate. Place a scoop of rice and top with sliced barbecued chicken. Next, add a scoop of sautéed kale and garnish with chopped Italian parsley and a grind of fresh ground pepper.
For this recipe I made oven baked barbecued chicken. Preheat the oven to 350 degrees. Wash and rinse the boneless skinless chicken thighs and set on paper towels to remove all the moisture. Drying the chicken is important because if the chicken is wet, the barbecue sauce just slides off the chicken into the pan. When the chicken is dry the barbecue sauce stays where you put it.
Take a large baking pan and line with aluminum foil. I line with foil to make clean up a whole lot easier. Place the chicken thighs on the baking pan and brush on some barbecue sauce. Place into the oven for a total of 30 minutes.
After 10 minutes you'll notice the chicken releasing a lot of juice, so take some paper towels and soak it up, because if you leave the juices in there you end up with poached chicken. Brush on another layer of barbecue sauce and place back in the oven. After another 10 minutes, repeat the process. Remove the juices from the baking pan, brush on another layer of barbecue sauce and place in the over for the final 10 minutes. After 30 minutes, turn the oven on broil and this will get the chicken nice and crispy. Broil for a couple of minutes until the chicken starting to turn a deep mahogany color and remove from the over.
Take a large 12" sauté pan and turn the heat to medium high. Wash and rinse the kale and chop into large bite size pieces. Add a tablespoon of olive oil to the pan and toss in the kale. Cook for about 5 minutes and the kale with be mostly wilted. Add the chopped garlic, salt and pepper and toss. Turn off the heat and let sit until you're ready to serve.
To Serve, place a romaine lettuce leaf or 2 on your serving plate. Place a scoop of rice and top with sliced barbecued chicken. Next, add a scoop of sautéed kale and garnish with chopped Italian parsley and a grind of fresh ground pepper.
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