Rania’s Recipes: Shredded Chicken & Rice Stuffed Peppers (Part 1)

[youtube https://www.youtube.com/watch?v=FNL-Ynv7nIw&w=560&h=315]

WELCOME BACK IT'S WEDNESDAY AND THAT MEANS WE ARE IN THE KITCHEN COOK RANIA AND SHE IS STARTING A TWO- PART SERIES TO GET US READY FOR HALLOWEEN

WHAT ARE WE MAKING? WELL, WE ARE MAKING THE CUTEST LITTLE STUFFED PEPPERS EVER HOW DID YOU — SO I AM GOING TO BE HONEST I LOVE WHAT YOU DID HERE I PROBABLY WILL KEEP THE PEPPER WHOLE NO

LOOKS DIFFICULT DID YOU DO THAT? YES I AM GOING TO TALK ABOUT HOW TO DO IT? YES YOU ARE SO CUTE I WILL TALK TO YOU ABOUT IT IN A MINUTE

WE HAVE TO MAKE THE STUFF THAT GOES IN THE PEPPERS STUFFED PEPPERS SO, FIRST THINGS FIRST, WE HAVE GOT A SLOW COOKER YES AND JUST CAN YOU JUST HOLD THAT FOR A SECOND

THIS IS REALLY SIMPLE I AM THE HOLDER YOU ARE THE HOLDER ON LOW, IT'S 6 TO 8 HOURS AND IF IT'S ON HIGH IT'S 4 TO 6

ALL RIGHT RIGHT TWO WHOLE CHICKEN BREAST THROW THEM IN THERE OKAY AND THEN THIS IS SOME CUMIN PUT IT ON TOP OF THE CHICKEN

THIS IS SOME GARLIC SALT YOU DON'T HAVE TO WORRY ABOUT SEASONING WITH ANY OTHER SALT AND HERE'S CHILI POWDER THIS IS LIKE A NOTHING I AM PICKING UP WHAT YOU ARE PUTTING DOWN I THINK I KNOW WHAT YOU ARE DOING WHAT AM I DOING? MAKE EVERYTHING FOR THE STUFFING

YES OH, YES YOU KNOW, ROTELL YES THAT'S THE PEPPERS THE TOMATOES

OKAY AND PUT THE LID ON I MEAN, GOOD LORD BOOM I AM EXHAUSTED YOU JUST GO AHEAD AND DO THAT AND YOU ARE DONE

THIS IS MY KIND OF MEAL YOU CAN DO IT THE DAY BEFORE OKAY NOW, YOU NEED THE NEXT COMPONENT THE RICE OKAY

SO THE RICE I HAVE IN HERE JUST A LITTLE BIT OF VEGETABLE OIL CANOLA OIL WHATEVER YOU WANT TO CALL IT PUT IN TOMATO PASTE OH YOU WANT TO FRY THE TOMATO PASTE GET OUT

I AM GOING TO STEP AWAY I SHOULD TOO YEAH WHAT YOU ARE DOING IS TOASTING THE TOE NATO — TOMATO I NEVER

THAT'S AN ITALIAN TRICK RIGHT WOW YEP, YEP I KEEP SAYING WOW AND I CAN'T STOP MYSELF FROM SAYING THAT

IT GIVES THE TOE NATO A WONDER — TOMATO A WONDERFUL TASTY FLAVOR AND ADD IN THE WHOLE GRAIN RICE UNCLE BEN'S OKAY AND THEN VERY SIMPLE, WE ARE GOING TO GO AHEAD AND WE ARE GOING TO ADD IN CHICKEN STOCK, BOOM, WE ARE DONE BRING THIS TO A BOIL NO SALT BECAUSE CHICKEN STOCK HAS ENOUGH GOING ON ON ITS OWN

WHEN I AM IN THE GROCERY STORE I WONDER IF I SHOULD GET THE LOW SODIUM CHICKEN STOCK AND YOU ADD THE SALT BACK IN YOU DO YOU DO BUT I DO GET THE LOW SODIUM AT HOME BECAUSE MY — I WATCH FOR MY HUSBAND AND FOR ME

AND THEN ALL YOU HAVE TO DO AT THAT POINT IS LOWER THE HEAT AND LET IT COOK FOR 20 MINUTES AND WHEN IT'S DONE, YOU ADD IN BLACK BEANS THAT'S GREAT BOOM SO NOW WHAT HAVE WE GOT OUR PEPPERS, THE CUTE PUMPKIN PEP ANOTHERS RIGHT

NOW YOU HAVE CHEESE MEXICAN FOUR CHEESE SO, WHAT YOU DO GET A BIG BOWL YEP

YOU ADD IN YOUR CHICKEN THAT YOU HAVE SHREDED AND I NEED THIS THAT WILL SHRED EASILY OKAY, MY GOSH, YES LOOK AT THAT RIGHT

THE RICE THAT LOOKS SO GOOD YOU PUT THAT IN THERE NEXT MY RYCE RICE I MADE IT YESTERDAY THAT'S — RICE I MADE IT YESTERDAY

THAT'S OKAY YOU CAN DO ALL OF THIS THE DAY BEFORE THE DAY OF YOU ARE READY TO GO AND WHAT I LOVE ABOUT THE CHICKEN IS WHAT I AM THINKING AS A BUSY MOM IS, I COULD MAKE MORE OF THAT AND DO SO MUCH WITH THECHICKEN YOU CAN TURN IT INTO A BURRITO

IF YOU WANTED BURRITOS OR PUT IT OVER A SALAD YOU CAN DO ANYTHING THIS IS SO GOOD BUT YOU WANT TO MIX ALL THIS UP BEFORE ADDING IN THE CHEEFOR YOU TO DO SURE

IF YOU DON'T MIND MOVE THAT FOR A SECOND MY WORK SPACE YES WE DO THE MIXING AND ADD IN THE CHEESE AND LET ME EXPLAIN WHAT I DID WITH THE PEPPERS

YOU CUT OFF THE TOP AND IT LOOKS LIKE THE TOP OF A PUMPKIN COULDN'T IT? THE INSIDES GET RID OF THE SEEDS AND MEMBRANES AND PLUNGE THESE INTO SOME BOILING WATER FOR LIKE 30 SECONDS OR SO SOFTEN IT UP SOFTEN IT UP BUT BEFORE YOU DO THAT, WHILE THEY ARE STILL NOISE AND HARD, I USED AN EXACTO KNIFE

THAT'S HOW YOU DID IT YEAH AND YOU CUT OUT THE FACE OF YOUR CHOICE WHETHER HE'S HAPPY A HAPPY — WHETHER HE'S A HAPPY OR SAD OR MEAN GUY BUT DO IT BEFORE YOU BLANCHE IT BECAUSE THEY ARE TOO SOFT TO DO NOW SO HOLD IT AND CUT THEM OUT

AND YOU BLANCHE THEM AND SO YOU HAVE A GOOD START BECAUSE THEY WON'T REALLY COOK IN THE OVEN WITH YOUR FILLING FILLING IS COOKED AND YOU CAN EAT IT HOW IT IS EVERYTHING IS DONE ABOUT IT THE IDEA IS YOU WANT TO STUFF THE PEPPER BE A HEAT IT IN THE OVEN LONG ENOUGH TO MELT THE CHEESE AND GET YOUR MISTURE NICE AND HOT BUT — MIXTURE NICE AND HOT

OVERSTUFF THEM AND PUT THEM DOWN AND PUT IT IN BAKING PAN YOU CAN GO AHEAD AND DO THIS FROM THE DAY BEFORE IF YOU BAKE THEM COLD IT WILL TAKE AN HOUR BECAUSE THEY ARE COLD RIGHT EVERYTHING DOWN AT BOTTOM

BUT IF YOU PUT IT IN NOW, IT'S 30 MINUTES IT'S SO CUTE THE FACE I KNOW, RIGHT I CAN'T GET OVER IT HE IS ADORABLE

THAT'S A GOOD WAY TO GET YOUR KIDS TO EAT SOMETHING HEALTHY ABSOLUTELY I MEAN I THINK THEY ARE SO CUTE SO,

PERFECT FOR HALLOWEEN AND THIS IS NICE TO MAKE FROM THE DAY BEFORE AND PUT THEM IN THE OVEN BEFORE THEY GO TRICK OR TREATING AND THEY HAVE SOMETHING OTHER THAN CANDY AND THEY CAN GET THEIR TREATS AND COME HOME AND HAVE DESSERT WHAT WILL WE MAKE NEXT? PUMPKIN CHEESE BALL, BUT, IT'S NOT REALLY MADE WITH PUMPKIN OH THERE'S A LITTLE TEASE FOR YOU

WE WILL COME BACK AND YOU WILL EAT ONE I CAN'T WAIT TO TRY THEM STAY WITH US

Source: Youtube