So I try really hard to plan my meals ahead of time, but sometimes I just can’t get to it. So I’ve started keeping key ingredients in my fridge/pantry so I can throw stuff together. That’s how this recipe came about, all stuff I had in my kitchen. And the cool thing about this recipe is that my whole family likes it! I deal with a picky kid and my own food allergies, so finding something for all of us to eat is tough. But this dish totally delivers – savory, balanced, filling and pretty easy on the dishes. Makes for a super awesome weeknight meal for all!
Ingredients
1st set of ingredients
- 2 tbsp Organic Cold Pressed Olive Oil
- 1 small Onion diced
- 1 cup Celery coarsely chopped, with the greens
- 3 cloves garlic diced
- 2 cups Pulled Chicken I like using leftover rotisserie chicken
- 4 links Chorizo from The Farmacy if possible 😉
- 1 quart Organic Chicken Broth
- 1/4 tsp Cayenne
- 2 tsp Paprika
- 2 1/2 cups Long grain Rice Uncooked
- Salt and Pepper Salt and Pepper to taste
2nd set of ingredients
- 1 tbsp Hot Sauce I like Cholula
- 1 tsp Worcestershire Lea & Perrins is the best!
- 1 1/2 cup Organic Kale chopped fine and stems removed
- 1/4 cup Spaghetti Sauce I like Bertolli's Organic Garlic, Tomato & Basil
Servings: servings
Instructions
- Start by adding the onions, celery and garlic to a large pot with the olive oil. Sauté for about 5 mins.
- Then add the chorizo and cook another 5 mins and then add the chicken, rice, paprika, cayenne, salt and pepper.
- Add the chicken broth and another cup of water if you like it thinner and bring to a boil. Cook for 15 or so minutes till the rice is mostly cooked. Then add the remaining ingredients of kale, hot sauce, worcheshire and spaghetti sauce.
- Cook another 5 - 10 till the rice is done. Check the consistency of the rice and if needed, add a bit of water to make it a bit more soupy.
- Now here's the best news, hardly any dishes! It's honestly my favorite part about this dish. Enjoy!
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