Traditional recipes

Chicken with Schmaltzy Rice and Kale

Chicken with Schmaltzy Rice and Kale

The scallion-ginger oil served alongside the chicken and rice puts this recipe from Fancy Nancy in Brooklyn over the top. This recipe can also work with any large cut of skin-on, bone-in chicken, including spatchcocked and halves.


  • ¾ cup white jasmine or short-grain rice
  • 4 chicken legs (thigh and drumstick)
  • 2 Tbsp. plus ¼ cup vegetable oil
  • 1 bunch scallions (about 6), thinly sliced
  • 1 1" piece ginger, peeled, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2 bunches Tuscan kale, ribs and stems removed, leaves torn
  • ½ cup low-sodium chicken broth or water

Recipe Preparation

  • Place rice in a strainer or sieve and rinse, swishing around with your hands, until water from rice runs clear; drain well. Bring rice, a pinch of salt, and 1 cup water in a small saucepan to a simmer over medium-high. Cover pan, reduce heat to low, and cook rice until tender, about 20 minutes. Remove pan from heat. Let rice sit 10 minutes, then fluff with a fork.

  • Preheat oven to 425°. Season chicken legs generously with salt. Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook chicken, skin side down, until skin is golden brown and well on its way to being crispy (try weighing it down with another heavy skillet for maximum crispiness), 7–9 minutes. Transfer skillet to oven (leaving chicken legs skin side down and with weight on top if you’re using one) and roast chicken legs until deeply browned and very crispy, 8–10 minutes. Turn chicken skin side up (remove weight) and continue to roast until cooked through (an instant-read thermometer inserted into the thickest part of legs should register 165°), about 5 minutes longer. Transfer chicken to a wire rack, arranging skin side up. Reserve skillet (wrap a kitchen towel around the handle so you don’t forget it’s really hot and burn your hand).

  • Bring scallions and remaining ¼ cup oil to an aggressive boil in a small saucepan over medium-high heat. Add ginger and immediately transfer scallion oil to a small bowl; season with salt. Let cool.

  • Heat reserved skillet over medium. Cook garlic, stirring occasionally, until beginning to turn golden around the edges, about 2 minutes. Add kale a handful at a time, letting it wilt before adding more. Add broth and cook, scraping up any browned bits from bottom of skillet, until kale is softened, about 3 minutes. Add rice and cook, stirring often, until liquid evaporates and rice is warm and beginning to crisp, about 3 minutes. Season with salt.

  • Transfer rice mixture to a platter and arrange chicken on top. Serve scallion oil alongside.

Recipe by Fancy Nancy, NYCReviews SectionWhy is a recipe with rice included in a Whole30 recipe roundoup? Rice is absolutely not compliant.I like rice a lot and I use rice every day to make new recipes. I liked your recipe very much. Would you tell me which rice to use? I use Kashish Basmati rice right now.­zkashishfoodAuckland06/30/20I've made this recipe a couple times and think I am a little frustrated with it. The flavors, ingredients, and taste are great (which is why I keep coming back to this recipe) but I think the flow of the cooking process is clunky and the ginger scallion oil adds an unnecessarily oily element into what is already oily (see: "schmaltzy" in the title). I added ginger and scallions to the garlic frying step and followed the recommendation of one commenter to squeeze some lime when plating. It was nice to retain the ginger/scallion flavor profile, while also cutting out an extra step, and the lime at the end added an element of freshness that i appreciated!AnonymousSan Francisco05/29/20This was pretty good, but lacking some acid. Needed just a little vinegar or lime in with either the chicken stock or in the ginger-scallion sauce. If we make it again, I might use the David Chang version of the ginger-scallion sauce which has a little more zip.One of my favorites! Made this for the first time in February, and I've made it 4 times since. It works wonderfully with legs, thighs, or a whole bird. I like to add a little extra ginger for some spice.AnonymousColorado04/23/20Great Recipe! easy to make, comes together so nicely, presentation is great. all in one pan. I recommend this and will be making it again. Also a nice meal to make for a crowd. I added a can of butter beans. It turned out to be a great idea. Would not change anything about this recipe. yummmmjessicaolBrooklyn, NY04/21/20This was amazing !! I used boneless skinless thighs bc it’s what I had and I didn’t even miss the skin- the chicken got so crispy From cooking in the oil and the little bit of fat on the chicken. My only major change was I adopted the ginger scallion sauce that comes with the BA Bo Samm recipe since it’s the same sauce just kicked up a notch. I also had to use spinach because I didn’t have kaleI used leftover rice from the night before so With that shortcut everything came together in about 20-25 mins. So yummy ! Will definitely make againmcdemilia9275Miami FL03/16/20Delicious! Not too difficult. Was a little wary of the scallion-ginger oil, but found it did add a little something. Even without it, this recipe is highly recommended for its taste & ease.AnonymousCambridge 07/27/19So good! I used bone-in thighs only, so as someone said below, cooking times in both the pan and oven were a little longer. Next time I make this I will add the chicken stock a small amount at a time. I think just adding 1/4 cup was too much at the end, so the rice didn't get crispy. I followed the steps exactly as is, making the scallion-ginger topping separate, and I thought it was great. I did use extra ginger to really make that a dense topping.mhdsileskyAustin, TX06/06/19Made this last night with spinach instead of kale for my picky SO. It was a hit, will definitely be adding this one to the repertoire! A note to the scallion/ginger oil haters - let it boil for a couple minutes longer once it's bubbling and season aggressively with salt - Molly style :)RozPSydney, Australia05/30/19Excellent. A hit with my whole family, including picky little kids. The chicken legs took about three times as long in the oven as the recipe suggests.MelissaberylSeattle 05/07/19Make this dish!!! It’s a home run.AnonymousLos Angeles 05/02/19Probably the best thing I’ve ever made! A few tweaks- I used thighs, so increased the cooking time by a few minutes, both on the stove and in the oven, and instead of making the scallion ginger oil, I added the scallion and ginger to the pan with the garlic when I was making the rice (since there was already so much fat from rendering the chicken skin). Will definitely add to the rotation!AnonymousPortland, OR05/02/19I made this a bit differently, but it still turned out great. I used 4 (big) chicken thighs, and cooked them entirely on the stovetop, without anything weighting them down besides my spatula. They still turned out incredibly crisp and moist - though it made a mess, of course. After removing the chicken, I threw in the scallions and ginger (forgot the garlic), then 3 cups of cooked brown rice, and then the kale. I love scallion-ginger oil, and it would have been delicious here, but I felt like there was enough fat going on already, and it was an extra step. I know it's stupid to rate a recipe you haven't exactly followed, but I know it would have turned out well as written - I just made a few tweaks to make it more of a weeknight meal than a restaurant meal (and to suit my preferred meat-to-rice-and-kale ratio).Used someone’s comment and added rice to garlic and oil first. Then added spinach. Family didn’t think the scallion ginger oil was anything special.AnonymousSanta Monica04/23/19My chicken sits in a pool of its juices after I put it in the oven. How do I get it super super crispy like the photo?The best thing I've ever made from Bon Appetit!AnonymousWashington, DC04/17/19Pretty tasty especially with the scallion-ginger oil. Thinking next time might try browning the rice in the chicken fat first and then adding the kale.barbara245Venice CA04/14/19Nice recipe, and fairly easy to prepare once you get the timing right. The chicken came out wonderful and the ginger-scallion sauce definitely adds to the flavor.Will make again!AnonymousNetherlands 04/14/19

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