Monday, March 30, 2015

Chicken Rice and Vegetable Casserole

1- 3/4 lb Organically Grown Chicken
1- 1/2 c. Long grain Brown Rice
1 Large Onion
8 Cloves of Garlic
1 Bell Pepper(red or green)
1 lb. Mushrooms
1 Bunch of Small Green Onions
1 c. Fresh Peas (may use frozen peas)
1/2 Bunch of Parsley or Cilantro (Coriander)
5 Medium Tomatoes
   1. Remove skin from chicken and cut up into small pieces. Place in 2 quarts. spring water and simmer until tender. When done remove fat from stock and set aside.
   2. Sauté onions, garlic, bell pepper and mushrooms in a little chicken fat & stock.
   3. Combine all other ingredients and add 4-1/2 cups of defatted chicken stock, cover and cook at lowest heat possible until the liquid is absorbed. You can spice for your taste with home made salsa, or any other spice of your choice except black or white pepper. This does not need salt.

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