Renee’s Chicken and “Rice”
In a large pot add:
- 8 boneless skinless chicken thighs
- 3 cups chicken bone broth
- 1/2 cup water
- 1/2 medium onion chopped
- 2 stalks celery cut in half, include celery leaves
- 2 bay leaves
- Fresh ginger root (thumb sized piece peeled- leave whole)
- Garlic clove, peeled
- Salt & pepper
Bring to boil and cook on simmer until chicken is tender and falling apart. Remove celery pieces, ginger & bay leaves. Shred chicken.
To Prepare Cauliflower Rice: I buy frozen bags and microwave to defrost then spread on cookie sheet with garlic salt and bake at 350 for about 10 minutes. It gives the cauliflower a rice texture.
To Serve: Put cauliflower rice in a bowl, top with shredded chicken, include some broth then top with fresh lime, sliced green onion and cilantro
