Category Archives: MEAT & FISH
- 1 (2-lb) rotisserie chicken
- 3 celery ribs
- 1 medium onion, quartered and left unpeeled
- 6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
- 2 fresh thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 10 cups reduced-sodium chicken broth (80 fl oz)
- 2 medium carrots, cut into1/4-inch-thick slices
- 1/2 cup long-grain rice, rinsed
- Remove meat from chicken, reserving skin and bones.
- Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
- While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use.
- Cut remaining 2 celery ribs into 1/4-inch dice.
- Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
- Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes.
- Stir in shredded chicken and chopped parsley.
1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
2 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
10 cups reduced-sodium chicken broth (80 fl oz)
2 medium carrots, cut into1/4-inch-thick slices
1/2 cup long-grain rice, rinsed
- 1 ½ cups unsalted roasted peanuts (1/2 lb) or 1 c organic creamy peanut butter
- 3 c filtered water
- Organic chicken, cut into pieces
- 2 T organic coconut butter
- 1 med onion, chopped
- 1 red pepper, chopped
- 3 garlic cloves, finely chopped
- 1 (14-16-oz) can diced tomatoes including juice
- 1 to 1/1/2 t cayenne
- 2 t salt
- 1 ½ lb yams, peeled and cut into 1-inch pieces
- 4 med turnips, peeled if desired, halved horizontally, and cut into ¾-inch wedges
- 1 bunch cooking greens
- Preheat oven to 325`.If using peanuts, blend in a food processor until they form a butter, 2 to 3 min.Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 ½ c water.Pat chicken dry and season with salt.Heat coconut butter in an ovenproof 4-5 qt pot (with lid for later use) over moderately high heat until hot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, with crowding, about 6 min.Transfer chicken to a bowl as browned.Pour off all but about 2 T fat from pot, then add onion and bell pepper, and sauté, stirring occasionally, until onion begins to brown, about 4 min.Add garlic and sauté, stirring, 1 minute.
- Stir in peanut butter mixture, remaining 1/ ½ c water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer.Cover pot with lid, and then braise chicken in middle of oven until tender, 45 min to 1 hour.Transfer chicken with tongs to a large serving dish and keep warm, covered.Stir potatoes and turnips, into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 min.Transfer cooked vegetables with a slotted spoon to serving dish.Simmer sauce, uncovered, add washed and chopped cooking greens and cook until limp, about 5 minutes.Season as desired and then spoon over chicken.