Mexicanese Chicken & Rice

• Maybe try with riced cabbage or califlower to make healthier
• 750 calories per serving
• Enough chicken for 2+ meals or leftovers

Chicken

Ingredients

• 1 tsp MSG
• 3 cloves garlic
• 3 spring onions, medium to large
• 2–3 inch piece of ginger, peeled and sliced
• 1 medium chicken
• A little saved chicken carcass or stock, optional
• Green salsa, about 1 can equivalent, but use a little less

Steps

1. Bring water to the boil in a big pot, using enough water to cover the chicken.
2. Add the chicken, dipping it a few times so it sinks properly.
3. Put the lid back on, slightly ajar.
4. Bring back to an almost rolling simmer, not a boil, around 85–90°C.
5. Cook for 1 hour from the first dip.
6. Stir a few times to make sure the chicken does not stick to the bottom.
7. Check it stays submerged.
8. Rinse the rice and set aside to dry while the chicken cooks.
9. When the chicken is almost done, start the rice so it finishes toasting and starts steaming around the time the chicken is ready.
10. Put the salsa in a cast iron pot and bring to a gentle simmer.
11. Remove the chicken, saving the broth for the rice.
12. Discard the aromatics.
13. Debone the breasts, wings and carcass, then add the meat to the salsa.
14. Add the legs too if you have enough salsa.
15. Roughly shred the chicken into bite-sized pieces, not too stringy.
16. Simmer for 15 minutes.
17. Turn off the heat and leave covered if the rice is not ready yet.

Notes

• Don’t forget to wash the rice and let it dry a bit while chicken is cooking
• Check timing for when chicken will be done to start rice

Cashew Cilantro rice

Ingredients

• 2 tbsp oil
• 1 banana shallot, or a piece of white onion about the size of a shallot
• 1 cup chicken stock
• 1 cup reserved chicken broth from poaching the chicken
• 1 cup rice
• ½ cup cashews, toasted
• Handful of cilantro

Steps

1. Rinse the rice and set aside to dry earlier, ideally while the chicken cooks.
2. Set a pot over medium-high heat.
3. Add 1–2 tbsp olive oil.
4. Add the onion and rice, then toast until nicely browned (5-7 minutes)
5. Add both stocks.
6. Cover and reduce to very low heat once the liquid is just at the top of the rice.
7. Cook for 12 minutes.
8. Toast and roughly chop the cashews while the rice cooks.
9. Turn off the heat and leave the rice on the hob for another 10 minutes.
10. Remove from the heat.
11. Add the rice to a bowl.
12. Add the chopped cashews and coriander, then toss.