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Super easy and delicious chicken, cinnamon and rice

This is the easiest meal of the week for me to make but is still a firm favourite. My son loves it, friends and other families have adopted it as well so I thought I would share it will all of you too.

It doesn’t look very exciting but it is warming food for the soul..

It is made of organic white rice, chicken, peas, a cinnamon stick and *real* chicken stock.

Whenever I make a roast chicken on a Sunday, I save some meat for the next day and boil the carcass for about 1 and a half hour. Just as it is, nothing added and absolutely no hassle. Then strain the liquid and there you have some nice chicken stock which will set in the fridge over night. If you don’t use it for this recipe it will make any soup taste amazing.

The next morning I soak some rice in a pan with water (there is a health benefit with this which is to denature some of the enzyme inhibitors which can interfere with mineral absorption, get rid of lots of starch and makes it really quick to cook) and then before cooking in the evening I keep rinsing the rice until the water runs clear.

Now for the recipe…

Remove the fat from the top of the chicken stock and dispose of it. Pour the stock over the rice – just enough to cook the rice (about double the amount – although you really don’t have to be that accurate, too much just makes it a little more wet which is fine for this recipe too). Add one cinnamon stick, a good amount of salt and pepper, the left over chicken and a small handful of peas per person. Lid on, bring to boil and turn down very low until cooked. Takes about 15 or 20 minutes. I then serve with a little butter per dish.

Recently I have really enjoyed it with some sweet heart cabbage sauteed in a little butter but it would also work well with cooked spinach.

It just makes my life easier having to prepare one very simple but healthy and delicious meal in the evening. I hope you enjoy it too.

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