This week we've chosen to highlight the multi-faceted whole roasted chicken, which can be transformed into a classic chicken salad, spicy rice noodles and an easy, vibrant chicken soup. We recommend roasting two whole chickens, one to enjoy on Sunday, and one to use in the recipes throughout the week. After roasting, make sure you break down the chicken and save different cuts for a variety of uses throughout the week, which will keep perfectly fresh in the Zwilling Fresh & Save Vacuum Food Storage System.
This week's meal plan is brought to you by our friends at Zwilling and their all-new Fresh & Save Vacuum Food Storage Systemwhich keeps food fresh up to 5 times longer than non-vacuum food storage methods —saving you time and money and helping you to eat healthier. Happy cooking!
Never used aji panca before? You absolutely must! This Peruvian pepper has a sweet, smoky flavor that adds that extra little something to a dish. Make sure to roast two whole chickens so you have one to use in the rest of the recipes on the menu for this week.
Because the chicken is already cooked, this soup comes together in 30 minutes! Once the onions and garlic have cooked, add in rest of the ingredients and simmer for 10-15 minutes. Dinner is served! Watch our @rachelgurjar show you how to core cabbage for this soup HERE.
Topped with a sweet and savory tamarind chutney and a spicy green chutney, this potato salad hits all levels! Serve it up with grilled chicken thighs or piece of fish and a side salad for the perfect dinner. Watch our @rachelgurjar make this HERE.