Category Archives: MEAT & FISH

Chicken Soup with Rice

Chicken Soup with Rice

Ingredients

  • 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

Directions

  1. Remove meat from chicken, reserving skin and bones.
  2. 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.
  3. 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.
  4. Cut remaining 2 celery ribs into 1/4-inch dice.
  5. 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.
  6. 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.
  7. Stir in shredded chicken and chopped parsley.

Buy Ingredients

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

Chicken Soup with Rice
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Chicken Soup with Rice
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Braised Chicken and Vegetables in Peanut Sauce

Braised Chicken and Vegetables in Peanut Sauce

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
Braised Chicken and Vegetables in Peanut Sauce
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Braised Chicken and Vegetables in Peanut Sauce
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