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Export 18 ingredients for grocery delivery
Step 1
Begin by prepping all the veggies. Dice you onion, celery, and carrot. Mince the garlic, fresh herbs, and grate the ginger. Roughly chop the kale.
Step 2
Next slice the chicken into thin halfs, making four cutlets. Cook these over medium heat in an oiled large pot for a few minutes on each side. You should see a nice golden crust. Remove and let rest.
Step 3
Add the onion, celery, and carrot into the same large pot with some olive oil on low-medium heat. Let cook until softened roughly five minutes. Then add the garlic and ginger and cook for another couple minutes until fragrant.
Step 4
Next add the seasonings and fresh herbs, mix in and cook for another minute.
Step 5
Add in the chicken stock, bay leaf, and better than bouillon. Bring to a low simmer.
Step 6
Once simmering add in the rice. Set heat to low and cover for 10-15 minutes until rice is tender.
Step 7
Chop the rested chicken into bite size pieces and add to the pot along with the chopped kale, and the lemon juice. Mix well, serve, and enjoy!
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