You are currently browsing the tag archive for the ‘Pineapple Chicken Fried Rice’ tag.

Let’s wrap this up, shall we. Do I have all the essentials handy? Coffee, check. Music, check (streaming Xploding Plastix). Cosmo snoring right by my feet, check. Leftover pieces of chicken from our Organic Chicken Cook-out, check!

When I began this mini series, ORGANIC FOR PENNIES, a few days ago, in PART 1 I suggested breaking an entire chicken into several useful elements, all to be later utilized in separate dinner meals. We started with making the ORGANIC CHICKEN STOCK, that was later transformed into this luscious ENGLISH ONION SOUP a’la Jamie Oliver. Moreover, all the meaty parts of the bird–the boobies and legs–got a ROASTING TREATMENT for that extra tan and flavor. Today, I want you to take all the meat you scraped off the chicken carcass, wings, and its neck after cooking them in your stock, and make a brand new dish from the same $12 chicken.

There’s plenty you could do. Mix it with cooked rice, spice it up and use as a filling for STUFFED CABBAGE, or yummy CROQUETTES, or simply mix with your MARINARA SAUCE and serve over a bowl of pasta.

Or not. Want something Asian accented? Here are a few tricks I’ve been using following the idea: FAKE IT TILL YOU MAKE IT. I make a somewhat cheated version of PINEAPPLE CHICKEN FRIED RICE.

Cook yourself a pot of rice, whatever amount makes you happy, but use common sense when building your dish later on. Set a large skillet on the stove, heat about 1 tbsp of coconut oil, add 2-4 dried chili peppers (just tear them with your fingers over the skillet), 3-4 garlic cloves (finely chopped), and stir together for 30 seconds. Add the rice and toss it with the flavors in your pan. Give it a few minutes, and empty a can of pineapple (chunks) along with its juices into the same skillet. Season with soy sauce. Stir about allowing all the flavors to get marry. Let it cook ¬†for another 5 minutes or so, until all juices are absorbed by the rice. If you’re feeling shrimp, too, toss a bunch onto the pile. Be my guest. Finish the dish with a handful of chopped green onions and fresh cilantro. That’s All Folks! Easy, right?

I made this dish for one of my clients, when catering LUNCH to all his employees, and it was a hit. I served it to my friends another time, and they were asking for seconds. Jason puts in his request for this entree for dinner on a semi-regular basis. It’s all about the comfort of this rice and chicken combo, where sweet mixes with salty, followed by a mild heating sensation in the back of your throat.

Me likey.

In conclusion, eating ORGANIC FOR PENNIES is doable. We spent about 12 smackers on the bird, plus an extra $10 on veggies for the stock and the soup, and maybe 2 more bucks for the bag of rice that accompanied two other dinner meals. Each time, we were able to feed at least 4 people, or serve the dish more than once in a week. Over all, for about $25 total we fed an army for a week, we ate organic, and we LOVED IT!

Go ahead, be inspired to eat better, live better, and feel the power of CREATION!

Enter your email address to subscribe to OMB and receive notifications of new posts by email.

Join 14 other followers

Follow 1MoreBite on Twitter

BITES

Flickr Photos

More Photos

COSMO LOGIC

Twitter Feed

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Foodista Food Blog of the Day Badge

ARCHIVES

Follow

Get every new post delivered to your Inbox.