Turn a whole chicken into two meals » Little Learning Lovies

Turn a whole chicken into two meals

 

TurnOneChickenIntoTwoMeals_LittleLEarningLovies

The price of meat has been skyrocketing in our area, so I have been trying to get creative when it comes to feeding my family. I have picky eaters, so that limits my options. I’ve recently come up with several great meals that are both economical and TASTY! My family really enjoys Mexican food.  We also eat a LOT of rice.

Purchasing a whole chicken is much less expensive than buying boneless skinless parts.  Chicken is very simple to cook. I try to buy the largest chicken at the lowest per pound price.  In my area, I can usually get a 6 to 8 pound chicken  for 99 cents  per pound.

Rinse the chicken inside and out in cold water, and season it with salt, pepper and garlic.  I leave the giblets in the pan to add to the flavor of the broth. Put the chicken in the oven to roast at 375 around noon and let it cook for about 2 hrs, or until the juices from the thickest part flow clear when poked with a fork.  Pour the chicken broth into a container & save for later.  Let the chicken cool for an hour, then shred it and divide into 2 containers.  I usually make one of the meals that night and the other the next night.  The flavors are significantly different so it doesn’t feel like we are eating the same thing two nights in a row.

Print Recipe
Chicken and Rice Stir Fry
Chicken, rice, fruits and veggies all in one meal that is easy to modify for picky eaters.
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Put the chicken in a large skillet, add 1/2 cup reserved chicken broth and simmer on medium low. If you have picky eaters, you can divide the chicken and broth into several different pans & only add ingredients based on their individual requirements. Cook on medium heat for 10 minutes.
  2. Measure out the remaining reserved chicken broth and pour into a large saucepan that has a tight fitting lid. Add water to bring the total liquid to 6 cups. Bring to a boil. Add rice and stir. Turn the heat down to medium low, cover with lid. Cook for 15 minutes, then remove from burner. Add butter and leave covered for 5 minutes.
  3. Add bellpepper, pineapple and it's juice, oranges and water chestnuts to chicken. Stir and cook an additional 10 minutes on medium heat. (I add these to one pan of chicken, but leave them out of the other for my picky eaters)
  4. Heat the vegetables in the microwave, a steamer or a saucepan according to package directions
  5. Mix the melted butter into the rice and fluff with a fork. Transfer half the rice to a large mixing bowl. Add 1/2 of chicken mixture and desired vegetables. Stir and serve. Repeat with the remaining chicken, rice and vegetables. Each person may add soy sauce to taste.
Recipe Notes

This heats up very well for lunch the next day as well.

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About the Author Denise Crockett

I am a homeschooling Mom. Hubby and I were high school sweethearts and have been together for 32 years. We have 6 kids and a granddaughter. Our oldest is 27 and our youngest is 7. Our granddaughter is also 7. The oldest two have left home, but the nest is still very full.

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1 comment
Judith says 4 years ago

I love doing this kind of stuff. We had roasted chicken for dinner and made tacos with the leftovers. Yum!

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