Chicken Garlic Ginger Pot

cooking
Written By Judy Doherty, MPS, PCII

Ginger Garlic Chicken Rice Bowl

This one pot dish bursts with flavor and is so hearty. It is the perfect weeknight dish. Better still, make extra so you have it for lunch the next day!

  • 1 tsp canola oil
  • 1 each ginger root (3 inches, peeled and sliced very thin)
  • 3 each chicken thighs (boneless, skinless, cut in thirds)
  • 4 cloves garlic (peeled and minced)
  • 1.5 cups jasmine rice
  • 2.5 cups low-sodium chicken broth
  • 3 cups kale (chopped - preferably Lacitano kale)
  • 1 each lemon (juice)
  • 1 each lime (juice)
  • 1 pinch red pepper flakes

  1. Add olive oil to a large Dutch oven pan and heat to medium. Add the ginger and saute briefly. Add the chicken thighs pieces and allow to brown slightly.

  2. Add the garlic and rice and saute for a minute, stirring often.

  3. Add the broth. Cover and lower heat. Cook at a simmer until the rice is almost done about 20 minutes. Add the kale and lemon and keep on top. Cover and cook until all are done about 25 minutes total. The dish is done when the chicken and kale are cooked and the rice is tender.

  4. Serve with sliced fresh ginger and red pepper flakes.

Main Course
American

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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