Canned Chicken ?

On a budget? Only feeding 1, 2 or 3 people? Wondering whether you should go for canned chicken or fresh?

The simple answer to this question is: Yes, canned chicken is generally cheaper than its fresh counterpart. Canned chicken offers cost savings due to its longer shelf life and ease of storage, making it an affordable option for those on a tight grocery budget.

Dr. Google says that if you buy the white chicken in a can that is packed in water, and then rinse it, that you are likely coming out healthier as well as cheaper.

I use canned chicken and I was curious if I was doing okay for healthy choices and I found out that I'm doing pretty good.

Having learned that; I thought I'd pass that along. Now you know.

Does canned chicken work well with most recipes? Absolutely. Does canned chicken taste the same? It does.

I have found that the only time canned chicken does not substitute well for fresh-chicken-breast-fillets is for chicken cutlets. Naturally that won't work.

But if you are a fan of chicken nuggets, chicken strips, popcorn chicken and chicken patties, canned chicken is actually much easier to use for any of those.

So sure, you probably are asking, what kind of recipes do I use for the canned chicken?

The answer is: there are so many I am going to have a hard time figuring out where to start.

Let's start with this one that's easy and quick and healthy, too.

Canned Chicken and Brown Rice Bowl

Ingredients

– 1 cup brown rice– 2 cups water– 1 tbsp olive oil– 1 (12.5 oz) can chicken, drained and rinsed– 1 tsp garlic powder– 1/2 tsp smoked paprika– 1/4 tsp black pepper– 1/2 cup frozen peas– 1/4 cup chopped fresh parsley

Instructions

1. Rinse 1 cup of brown rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.

2. Combine the rinsed rice and 2 cups of water in a medium saucepan, then bring to a boil over high heat

.3. Reduce the heat to low, cover the saucepan, and simmer for 35 minutes or until the rice is tender and the water is fully absorbed.

4. Heat 1 tbsp of olive oil in a large skillet over medium heat for 1 minute until it shimmers.

5. Add the drained canned chicken to the skillet, breaking it apart with a wooden spoon into shreds.

6. Sprinkle 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper over the chicken, stirring to coat evenly.

7. Cook the chicken mixture for 5 minutes, stirring occasionally, until lightly browned and fragrant.

8. Stir in 1/2 cup frozen peas and cook for 2 more minutes until the peas are heated through and bright green.

9. Remove the skillet from the heat and fold in the cooked brown rice until well combined.

10. Gently mix in 1/4 cup chopped fresh parsley just before serving to keep it vibrant.

Look at that—a bowl that’s anything but basic, with tender rice hugging smoky, shredded chicken and pops of sweet peas. The texture is a cozy mix of fluffy and hearty, while the smoked paprika adds a whisper of campfire warmth without the hassle

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The audience laid eggs.