Lime Ginger Chicken Rice Bowl
A complement of flavors and colors that will entice and
satisfy your appetite! Moist, tender chicken with fresh crisp vegetables over brown basmati rice cooked in chicken collagen stock and drizzled with a lime ginger sauce.
Recipe: Prep: 1 hour Serves 6-7
1 organic whole chicken - skinned
Sauce:
3/4 cup fresh squeezed organic lime juice (5 - 6 limes)
1/2 cup raw honey
1/2 cup organic soy sauce
1 tbsp. organic garlic - minced
3 tbsp. organic ginger - minced
2 tbsp. organic red wine vinegar
1 tsp. organic ground coriander
1/2 tsp. organic ground cumin
1/4 tsp. organic lemon pepper
1 tsp. Himalayan salt
1/2 tsp. organic chipolte chili powder
2 tsp. *organic* cornstarch - no GMO, chemical fertilizers,
or pesticides
Vegetables:
1/2 cup fresh organic cilantro - minced
1 large organic red bell pepper
1/4 head of organic red cabbage
3 stalks organic celery
6 organic green onions
Rice:
2 1/2 cups organic brown basmati rice
5 cups organic chicken stock
1/4 cup organic extra virgin coconut oil
Place chicken in crock pot, fill with water and cook for 2 hours.
When chicken is done, pull out the broth and skim fat off top.
Keep chicken in crock pot with lid to keep warm.
Measure 5 cups of broth for rice and save the rest for a future use.
Add coconut oil to a sauce pot with a clear glass lid.
Rinse rice really well in a strainer and add to pot.
Add the broth and cook until all the broth has been absorbed and no
bubbles can be seen.
Tip: A glass lid allows you to see the rice as it cooks. You do not want
to be lifting the lid during the cooking process.
Rinsing rice well will prevent stickiness, as well as, not overcooking the
rice.
Put all the sauce ingredients in a small sauce pot and cook until
hot, but not boiling. Add a little water with the cornstarch to make
a slurry and add to sauce while whisking briskly until the sauce has thicken.
Turn off heat and cover.
Prepare all the vegetables - keeping them separate.
Slice bell peppers into 1/8 inch slices and then halve them.
Thinly slice the red cabbage. Slice the green onions with the green parts
a little thicker than the white parts. Slice the celery into thin crescents. Mince the cilantro.
When rice is done, then remove chicken from the crock pot and pull the meat.
Tip: Place the bones back into the crock pot, add some garlic cloves,several halved onions and several small stalks of celery. Pour in just enough water to cover - about 1/3 of pot - and cook on low overnight for about 12-18 hours. This makes great collagen - very healthy to drink or use in rice, quinoa, millet, couscous, soups, sauces, etc. Great to combat colds and flu!
In bowls, add a scoop of rice, then add a small amount of each vegetable
around the top of the rice and then some chicken. Drizzle some sauce
on top and then sprinkle with the cilantro. Enjoy!
