Chicken, Rice, and Kale Skillet

21 Apr

Well, I don’t know what to tell you.  I’ve had a very busy weekend, but not a particularly eventful one…  I’ll save all of that for next weekend when I go to some gallery openings and see some folks.



(i got a new camera!!)

Mostly I’ve just been quietly settling into the quarter, getting acquainted with a new paper on Japanese avant garde fashion and feminism and continuing work on my sustainable architecture piece because it blossomed into a fledgling career path when I wasn’t looking.  Instead of doing a new paper for my Chinese politics class I’m expanding the old one into a writing sample fit for grad school.  Or something.  And discussion of the Federalist Papers abounds.  Bet you’ve never heard anyone say that before.

So enough non-news.  This recipe is insanely good, and actually adapted this time, not just followed to the letter like usual.  The original recipe is from How Sweet It Is and is a bit different in some fundamental ways.

You can make this vegetarian by substituting tofu for chicken or skipping the chicken completely, in which case it will be more of a side than a main dish.


  • 1 lb chicken, breasts or thighs
  • 3/4 tsp salt
  • 3 tbsp olive oil
  • 1-ish cup rice (basmati works really well) or cooked pasta
  • 1/2 onion, chopped
  • 1 bunch of kale (I don’t actually know how much that is), chopped
  • 12 oz mushrooms, quartered
  • 3 garlic cloves, minced (I love all of these action verbs)
  • 1/3 cup tomato sauce



Heat 2 tbsp of the olive oil in a large skillet at medium-high heat and throw in the chicken after seasoning with salt and pepper.



This is me standing on a chair, by the way, trying to avoid being splashed by the oil which was shooting off EVERYWHERE.

Cook until golden brown on both sides, or about 6-7 minutes per side.



I am so afraid to cook chicken because I’m paranoid about undercooking it (I do not have this problem with beef, which I like rare), but look how gorgeous that turned out!

Anyway, put the chicken on a plate somewhere, reduce heat a tad, and sauté the onions in the skillet for a few minutes.


Then add the mushrooms and kale for 5-6 minutes.



Then add the garlic and cook for another minute.  Add sauce and cook until it gets hot.



Stir in the rice and mix until everything is combined.  Then put the chicken back on top, reduce heat a tad, and cover until the chicken is heated through (a couple of minutes).



Isn’t it lovely??  I don’t cook as often as I bake, so this is still thrilling for me.



So good!



Okay, so.  There’s a movie that you should absolutely see if it’s playing near you, and it is called Upstream Color.  I will only tell you a little bit about it because it’s sort of a special film that needs to be seen in isolation.

So the guy who did this movie did a stunning sci-fi movie 9 years ago that he wrote/produced/directed/starred in/composed/etc. and that was insanely excellent.  He disappeared for a bit and came out with Upstream Color, releasing teasing tidbits little by little that revealed absolutely nothing but got a certain group of people beyond excited.  He also did just about everything on this movie, which is part of the reason why it’s so good–it’s totally independent, it’s totally in his control, and it’s totally sublime.

The score is my favorite part.  Sometimes I lay down somewhere and just listen to it the whole way through, all 45 minutes of it.  I hesitate to recommend the movie because most people won’t like, but like the director said, the people it’s made for will come to it eventually, and if you’re one of those people… what an experience.


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