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Tuesday, March 8, 2011

Smoked Turkey Fried Rice

Ever have a day when nothing in your kitchen seems destined to actually come together to make a meal?  That was me the other day.. then I dreamed this beauty up.  The whole family couldn't get enough!

2 tbsp. olive oil
2 cloves garlic
1 tbsp. Hungarian paprika
2 cups rice
7 cups chicken broth
1 smoked turkey wing
3 chicken quarters
1/4 cup chopped black olives
2 popsicles (more if desired)
2 stalks celery
1/2 pint grape tomatoes
5 small sweet peppers
2 tbsp. coconut oil

This sounds like a lot.. but came together in about an hour and a half, two hours tops, and I managed to accomplish other things in the meantime (as you'll see.)

You need a really big pot and a large frying-type pan.  Go ahead and chop all your veggies.  Now, turn on the heat  (medium) under the really big pot, and add 2 tbsp. of olive oil.  Let it swirl around for a minute, and add your chopped onion. Cook for about two minutes, then add your garlic and give it a quick stir.  Add the paprika, and stir again. Let it sizzle together for a couple of seconds, and then add your rice. Stir the rice often and saute it for about 2 minutes. Add your chicken broth.  Reduce heat to low.  While the rice is getting acclimated to the chicken broth, chop up that smoked turkey wing and toss it in there.  If you haven't done so already, you need to start defrosting those chicken quarters.  (I forgot in this instance.)  Now stop, take a breath, and open the popsicles for the kids (you wondered what those were for, didn't you?)

Flip the defrosting chicken, and stir the really big pot.  Empty the dishwasher.  Now, add your celery, tomatoes, and sweet peppers to the pot.  Stir it gently to mix everything together.

Now take your chicken that is hopefully defrosted by now and get it ready for the frying pan.  Melt your coconut oil in the pan and sprinkle salt and pepper on the chicken.  Get the coconut oil hot-- medium to medium high heat.  Add the chicken.  Cook for five minutes before flipping.  Use a splatter screen or shoo small people and animals out of the kitchen.  Meanwhile, go recycle the grocery bag that mysteriously appeared just now in the kitchen floor.  Come back, and flip the chicken again.  Cook until you can poke a knife in it and the juices run clear (not pinky clear.)  Remove chicken from the pan and drain if so desired.  Peek at the rice. Is it reducing? If not, you may want to crank up the heat a bit.. just keep in mind you'll have to stir more often to keep from burning the bottom.

Shred the recently fried up chicken.  Toss it in the pot and mix it all up, also adding the olives.  Once the rice is ready (I always taste it to tell for sure) serve it up with sour cream and hot sauce as condiments.

This was gone so so quickly... I don't even think we had leftovers.

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