This is a very simple, tasty meal that is quick and easy to cook. The original recipe came from my friend Dawn, when my famiy was struggling with food allergies and I needed new ideas. It is salicylate, glutamate, dairy and gluten free, and only moderate in amines. If you don't have food allergies, that last sentence won't mean anything to you, but it will be helpful to those who do!
Many variations are possible with this recipe - add other veges, spices or anything you like, though even the basic version is very tasty and a family favourite.
When I made it this time, it was a last minute dinner decision, based on repeated recent requests from the kids. I grabbed two small cabbages that were threatening to bolt from the garden. My stock and cooked chicken were both frozen, but the beauty of this is that I could put them together in a separate pot and heat gently to defrost in a few minutes, then just pour them in when I needed them.
Many variations are possible with this recipe - add other veges, spices or anything you like, though even the basic version is very tasty and a family favourite.
When I made it this time, it was a last minute dinner decision, based on repeated recent requests from the kids. I grabbed two small cabbages that were threatening to bolt from the garden. My stock and cooked chicken were both frozen, but the beauty of this is that I could put them together in a separate pot and heat gently to defrost in a few minutes, then just pour them in when I needed them.
How to Make Chicken Stock
An essential ingredient of Dawn's Chicken & Rice is chicken stock. Store-bought stocks often contain MSG and other chemicals, which I avoid for my family. Besides, stock is SO easy to make, and very frugal! Every time I cook a whole chicken, I save the frame and bones to make stock.
To make chicken stock, simply place chicken bones into a large pot or crockpot. You can make the stock with nothing else but water, or for a richer more flavourful stock, add onions, some carrot peelings and celery leaves or stalks. Cover with water and add a dash of something acidic - lemon juice or vinegar. The slight acidity causes the calcium and other nutrients to be drawn out of the bones - when you've finished boiling the stock, the remaining bones will be soft and crumbly due to this process (at which time they can be added to the compost or garden). Bring to the boil and simmer for a minimum of 2 hours, or up to 48. 2 hours is good for those in a hurry, or those with amine allergies. Longer is otherwise better.
Strain off liquid, and if you like then also pick off any remaining meat from the bones, shred it, and add it to the stock. Freeze stock in portion sizes suitable for your own uses. I freeze 8 cup containers to use with Dawn's Chicken & Rice, and 2 cups portions for most other things.
To make chicken stock, simply place chicken bones into a large pot or crockpot. You can make the stock with nothing else but water, or for a richer more flavourful stock, add onions, some carrot peelings and celery leaves or stalks. Cover with water and add a dash of something acidic - lemon juice or vinegar. The slight acidity causes the calcium and other nutrients to be drawn out of the bones - when you've finished boiling the stock, the remaining bones will be soft and crumbly due to this process (at which time they can be added to the compost or garden). Bring to the boil and simmer for a minimum of 2 hours, or up to 48. 2 hours is good for those in a hurry, or those with amine allergies. Longer is otherwise better.
Strain off liquid, and if you like then also pick off any remaining meat from the bones, shred it, and add it to the stock. Freeze stock in portion sizes suitable for your own uses. I freeze 8 cup containers to use with Dawn's Chicken & Rice, and 2 cups portions for most other things.
Dawn's Chicken & Rice
Ingredients:
1 cabbage
1 cup oil
4 cups rice
2-4 cups shredded cooked chicken
8 cups chicken stock
Salt to taste
(Optional: diced onion and/or carrot, cooked with cabbage below)
Method:
Finely shred sufficient cabbage to ¾ fill stock pot. Heat 1 cup oil in pot. Add cabbage, and cook over med-high heat, stirring frequently, until volume reduced by half. Reduce heat. Add rice, stir thoroughly so rice is coated with oil. Add chicken stock, salt and shredded chicken. Stir to combine. Place lid on and simmer over low heat for approx 15 mins or until liquid is all or mostly absorbed. Serve. Serves 8
1 cabbage
1 cup oil
4 cups rice
2-4 cups shredded cooked chicken
8 cups chicken stock
Salt to taste
(Optional: diced onion and/or carrot, cooked with cabbage below)
Method:
Finely shred sufficient cabbage to ¾ fill stock pot. Heat 1 cup oil in pot. Add cabbage, and cook over med-high heat, stirring frequently, until volume reduced by half. Reduce heat. Add rice, stir thoroughly so rice is coated with oil. Add chicken stock, salt and shredded chicken. Stir to combine. Place lid on and simmer over low heat for approx 15 mins or until liquid is all or mostly absorbed. Serve. Serves 8
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