Brothy Chicken and Confetti Rice

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Prep Time: 10 mins | Cook Time: 1 hr | Serves: 4

Ingredients

• 2 bone-in chicken breasts*, about 1½ lbs total

• 5 scallions, white and green parts separated and minced

• 3 garlic cloves, crushed

• 1 Tbsp low-sodium soy sauce or coconut aminos

• 1 tsp kosher salt

• 1 c short-grain brown rice

• 1 cucumber, chopped

• ¼ c pickled ginger

• 1 c red pepper, chopped

• 2 Tbsp black sesame seeds

Directions

1. Place chicken in a pot and cover with about 5 cups water, enough to submerge. Add white parts of the scallions, garlic, soy sauce, salt to the pot. On medium high, bring to a boil. Reduce heat to medium low and simmer gently until chicken is cooked, about 20 minutes. Remove the chicken to cool. Pull chicken meat from skin and bones and set aside. Keep the broth heated on low.

2. Rinse rice and drain well. In a small pot, add rice and 2 cups water. On medium heat, bring to a boil, then cover and simmer on low about 50 minutes. Fluff with a fork.

3. Make confetti rice by tossing rice with cucumber, pickled ginger, sesame seeds, cilantro, and green scallions. Season to taste.

4. Serve in bowls filled with rice mixture. Top with chicken, and ladel hot broth.

Notes

• *For a vegetarian option, use tofu and vegetable stock.

Nutrition: (per serving) Calories: 440 kcals | Total Fat: 6 g | Saturated Fat: 1 g | Sodium: 540 mg | Carb: 47 g | Protein: 43 g | Fiber: 5 g | Calcium: 50 mg | Iron: 2 mg | Potassium: 900 mg.

Providence Heart Guide 2023
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