Chicken with Rice and Cabbage
Today you will take the bones and make bone broth. I like to throw all of mine into a slow cooker and let it cook until I am ready to use it. Sometimes that’s a good 24/30 hours. The longer it cooks, the tastier it will be. Throw in some onions, carrots, celery and a bit of parsley. If you are using stovetop just let it simmer all day. This is for tomorrow.
For tonight, pull out the little bits you managed to save from the full chicken.
You will need:
- chicken pieces
- olive oil
- salt and pepper
- rice (for this I use white basmati)
Boil your rice with some salt.
While that’s cooking heat some oil over medium-to-low heat and add shredded cabbage. Once the cabbage starts to wilt, add the ginger and chicken pieces. Season with salt and pepper.
After 15 min, if you are using white rice, it should be done.
I always serve mine with a dollop of sauerkraut on top for the health benefits.
Very fast, very easy, very healthy.
If you are not cooking the bones in a slow cooker, make sure you cool it down and refrigerate it for tomorrow’s meal.