Are looking for a butter chicken with rice and kale recipe that is delicious? How to make it easy. If wrong processing then the result is not delicious. Whereas the delicious butter chicken with rice and kale should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of butter chicken with rice and kale, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want to prepare butter chicken with rice and kale delicious as long as you know the trick and how to make this dish you can be treat special.

Ingredients and seasonings must exist for make

1. Prepare 4 chicken breasts boneless skinless
2. Prepare 1 cup white long grain rice (gluten free)
3. Prepare 1 bunch kale
4. Prepare 2 garlic cloves
5. Take 1 yellow onion
6. Use 1 jar Patak's original spicy butter chicken sauce (GF)
7. Use 3 tbsp extra virgin olive oil
8. Prepare 1 tbsp butter (optional)
9. Prepare 4 sprigs fresh thyme (optional)
10. Prepare 2 sprigs fresh dill (optional)
11. Prepare 2 tsp black pepper
12. Prepare 1 tsp salt

Rice is cooked well and goes great with kale, butter, chicken broth, and almonds. You can enjoy the tasty, buttery, crunchy, fresh flavor and aromatic smell in the pot of butter chicken. It is suitable for lunchtime and outdoor parties as well. Season on all sides generously with salt and black pepper.

How to make:process Butter Chicken With Rice And Kale:

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.
11. Done and ready to serve!

Distribute the fresh sage over the chicken on top of the skin. Heat a large, heavy-bottom pot or Dutch oven over medium heat. Prepare the rice according to the directions on the packaging. Place a deep skillet over medium/high heat and add a little oil to it. Now add the chicken sausage to the pan and allow it to get brown as well.

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