Chicken Red Sauce + Bone Marrow Rice
serves 2
ingredients:
for the chicken and sauce
2 tbsp grass-fed ghee butter or organic olive oil
2 organic free range or heirloom chicken breasts (thighs can be used too)
1/2 bunch of organic italian parsley - chopped for the sauce prep and garnish
1 large can or carton of organic italian grown whole tomatoes OR 5 large organic heirloom tomatoes
sea salt and fresh ground pepper to taste
2 tsp dried basil
4 garlic cloves
for the marrow rice
organic brown or white rice (I prefer Lundberg’s regeneratively grown basmati)
1 large boat of grassfed bone marrow
kettle and fire beef broth
directions:
for the sauce
sauté garlic gloves in ghee butter or olive oil in a medium sauce pot
pour whole tomatoes or chopped heirloom tomatoes in the pot and allow tomatoes to cook for 5 minutes
blend tomatoes together into a smooth sauce with a hand blender
add sea salt, pepper, chopped parsley, and basil
pat chicken breasts dry and lay on a roasting pan and season with ghee and pepper, turn oven on broil
note: be sure to include the bone marrow boat for the rice on this pan OR on a separate pan. the marrow will be cooked quickly in the oven on broil in the first 10 minutes.
roast chicken breast in the oven initially for 10 minutes on broil for a nice crust. lower to bake at 350 degrees until chicken reaches an internal temp of 165 degrees. aka - chickens done!
slice chicken and serve with your homemade simple red sauce.
for the marrow rice
remove your marrow before the chicken. it only needs to roast for 10 minutes on broil. set aside.
put two cups of water OR kettle and fire broth on to boil
rinse 1 cup of rice in a fine strainer until water runs clear
pour cup of rice in the boiling water or broth
allow to come to a boil once more and reduce heat to a simmer. cover the pot with a slight crack to allow steam to leave the pot as it cooks
once the rice is cooked, turn off the stove. mix in the bone marrow from the boat into the rice with a few splashes of broth! add sea salt as needed
enjoy!
