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Pulled Chicken Rice Bowl

  • One whole (small) chicken organic 
  • Chicken stock (1 32oz container)
  • 1 large green pepper, diced
  • 1 large onion, diced 
  • 2 can of organic black beans, drained 
  • 2 cups of rice
  • Sea salt
  • Black pepper
  • Cumin
  • Garlic 
  • Grape seed oil 

Put chicken in crock pot, season with sea salt and black pepper and pour chicken stock in crock pot as well. Turn on high and cook for 3-4 hours or until chicken is done. Take chicken out of crock pot and pull it (using forks) so it’s shredded. Take access broth and pour it in separate container to use for later step. Cook the rice separately like you would normally cook rice. The onions, peppers are sautéed with teaspoon of garlic, oil ( to coat the pan) sea salt, black pepper and Cumin, to taste. Once rice is done, combine with onions/green peppers and add the two cans of black beans and add access broth in with mixture. Let simmer on low for 15 minutes. After that, add rice mixture into crock pot with shredded chicken and keep on low for another 10 minutes and enjoy!

Danielle Sciulli

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