Chicken with rice and beans
I made my own chicken broth..
4 chicken legs
Half a large sweet onion
2 cloves of garlic
1 tablespoon salt
Bells seasoning which includes sage, thyme, oregano, ginger, pepper..
A splash of white vinegar
Bring to a boil, and simmer for two hours.
Bring to room temperature and refrigerate overnight then skim off the fat..
For the chicken and rice:
Saute one can of whole kernel corn and half a sweet onion..
Add a dash of salt and black pepper.
Add 1 Chipotle pepper, finely minced.
Then add two cups of white rice, and cook for a few minutes.
Add 1 tablespoon of Bell's seasoning..
Add 3.5 cups of chicken broth..
Add 1 can of kidney beans, drained and rinsed.
Bring to boil.
Add 3 plum tomatoes and the deboned chicken on top... Do not mix...
Simmer 15 minutes, covered, turn off heat, then let it sit for ten minutes...
Enjoy! 
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2 comments
Feel free to reply to any comment by clicking the "Reply" button.I have begun to experiment with deepening the character of my chicken broth. I now debone/skin/trim fat from all chicken. The lean meat simmers low and slow, while the previously mentioned trimmings go in a large well seasoned cast iron skillet in the oven to roast and develop deeper flavors. The chicken fat renders down, crisps the skin, and the bones brown slightly. The fat is drained off and reserved (look up how much traditional Ashkenazi Jewish cooking relies on good quality "schmalz"!) The meat is now separated from the fat and the bones and skin get to serve their time in the pot with the developing broth. Eventually, the skin and bones are removed from the broth and the last of the fat is skimmed off.
I find the broth is a shade darker, but far richer. It also gets a thickening from the proteins in the skin and any connective tissue such as cartilage and tendons/etc. Often by the time I am done, the broth is also concentrated and gels just below room temperature. I package it in one cup servings in ziplock bags in the freezer for adding to recipes.
-John
Canyonrunner
Level 6
Sep 9, 2019
1
Sometimes I'll take a few chicken thighs and fry them up really crispy then add the water and other ingredients to get that deeper flavor...
Sounds good. I am going to try that one.
Gemini-1947
Level 7
Aug 3, 2019
1
Are gonna make your own chicken broth?
@Cutiebeauty Yah, I am a good cook. I like doing things like that.
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