I know everyone must be anticipating to find out what I ate on my Blog Anniversary. Let me just say – I was awarded with not a treat but a meal. It was an unexpected Pawlicious meal.
Before I share my yummy meal, I would like to thank everyone – all my friends and followers especially from blogger, facebook, twitter and dogster. Your continued kind wishes and support makes me very happy and motivates me to share life as Sugar the Golden Retriever.Gratitude to everyone. Lots of Golden Thanks.
So here it is .. Oh wait! I have to share how this meal come about. My mom has ben very conscious on the kind of foods I eat due to my allergies and since I’m getting older. In general, she just wants me to be a happy and healthy dog. Since, mom loves to cook treats for me, my friends Frankie and Olive’s mom gave me this book. “The Good Food Cookbook for Dogs”
Lots of Golden Thanks to Frankie, Olive and their mom, Lisa. LOVE the book and for sure my mom will be making lots more meals and treats.
Chicken n Rice Stew is what I had. Mom did a modification on the recipe (which she recommends especially if you are not comfortable on the ingredients stated on the recipe). It was a very appropriate meal for fall weather. The combination of chicken and rice was surely soothing ingredients for my tummy.
Please note that this recipe meal is meant to mix with your dry food meal. Just like any recipe, make the necessary modification of ingredients and cooking process. My mom’s recipe modification are stated on red text. Here’s the recipe. Enjoy!
Chicken n Rice Stew
One 2 1/2 lb package chicken legs
2 quarts water
1 cup rice
One 28 ounce can diced tomatoes in juice (2 large fresh tomatoes)
One 28 cam chicken broth
4 potatoes, peeled and chopped (2 large sweet potatoes)
4 carrots, peeled and sliced
1 cup macaroni (optional)
One 24 ounce package frozen peas (optional)
1.Place chicken legs in baking dish and place in a preheated 375F. Roast for 30 minutes, then turn chicken legs and roast an additional 15 to 20 minutes. When slightly cooled, remove meat from bones and set aside. Meanwhile, add enough water to cover drippings in the baking dish; return to enough water to cover drippings in the baking dish; return to oven 10 to 15 minutes. Remove from oven. Using a spoon, loosen any brown bits on the bottom or sides of pan. reserve this liquid. (Bones may be discarded)
2. Bring 2 cups of water to boil over high heat in a 3 quart saucepan. Add rice, reduce heat to medium-low, cover, and cook for 15 to 20 minutes until all water has been absorbed. Set aside.
3. Meanwhile, place tomatoes with juice, remaining 6 cups of water, and chicken broth in an 8 quart stockpot. Bring to boil over high heat.
4. Add potatoes and carrots. Reduce heat to medium-high and cook, stirring occasionally, for 10 minutes.
5. Add macaroni and cook, stirring frequently, for additional 10 minutes.
6. Remove from heat and stir in peas, cooked rice, cooked chicken, and any reserved liquid. Makes 8 quarts.