This recipe has satisfying complex carbohydrates. It brims with fiber which gives you a feeling of fullness, and it is rich in nutrients. Eat it as often as you can.


  • Skinless chicken breasts (2 breasts with bones.)
  • Dry green peas (2 cups)
  • Rice (2 cups)
  • Onion (1 large)
  • Celery ( 4 sticks)
  • Garlic (3 cloves)
  • Chili powder (1 tbsp.)
  • Ground Cumin (1 tbsp.)
  • Vegetable bouillon (1 cube)
  • Chicken bouillon (1 cube)
  • Salt (2 tbsp.)
  • Pepper (1 tsp.)
  • Canola Oil (2 tbsp.)


  • Cook rice in 4 cups of water (It takes 15 to 20 minutes).
  • Rinse and then boil the green peas in 5 cups of water for 20 minutes (or until tender).
  • Boil the chicken with 2 cups of water (15 minutes).
  • Cut chicken in small pieces and put the stock aside (discard bones).
  • Finely chop the onion and garlic.
  • Heat oil (medium temperature).
  • Fry onion and garlic for one minute, then add salt chili powder, salt, pepper, cumin and vegetable bouillon.
  • Stir for one minute, then add chicken and stock to the mix; simmer for 3 minutes.
  • Add the mix to the green peas and simmer for 10 minutes.
  • Chop celery finely and add it to the peas mix, stir well and simmer for 5 minutes.

Note: Serve this meal with rice on the side.

Leftovers taste even better!

Copyright 1999-2011 by OK Initiatives
All Rights Reserved