We bought a whole chicken on sale ($5) in our grocery store so we decided to turn it into some great meals.
We cooked the chicken in the crock pot - this serves many purposes - a tender juicy chicken, great broth and no attendance time. Directions: Cover chicken with water; cover; cook on high until done and tender, about 3 hours (if you don't have a crockpot, simmer on stove for 1 hour in plenty of water in a large pot.)
Once the chicken was cooked it was cooled and then cut and put in bags and frozen for later use. We removed the fat from the broth using our special cup shown above and refrigerated the broth for later use.
For our first meal, we decided to make Arroz Con Pollo - Chicken with Rice:
2 cups rice
4 cups of water/broth,
2 tablespoons chopped green onion
1/4 cup chopped red pepper
2 tablespoons chopped sundried tomatoes
1/2 cup black beluga lentils (brown will also work)
1 cup cooked chopped chicken, skinless
black pepper and garlic/parsley powder to taste
Place all ingredients into the rice cooker; cover and cook. 20 minutes later, dinner is done! (You can also cook on top of the stove and simmer all until liquid is evaporated.)
Serves 6 to 7. Extra rice and chicken went into bags for the freezer for later use.
Beluga black lentils are great to have on hand. They cook as quickly as rice and make a colorful addition to many dishes. We got them from the Whole Foods Market. You can also use plain brown lentils as well.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.