Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook chicken in 8 cups of water with bouillon (or use leftovers). once cooked, remove chicken and set aside to cool. cook rice and set aside. finely dice (or roughly dice, whatever floats your boat) vegetables and chicken. set aside. bring bouillon back to a boil. in a small pan melt 4 tablespoons butter. add flour and stir to create a roux. add roux to bouillon and stir to combine. add 1 tbsp butter to pan and melt. add vegetables to pan and saute for two to three minutes. add chicken to vegetables, let all cook for another two to three minutes. add to bouillon and stir. add rice. serve.

Target recipe: in a large saucepan melt butter over medium heat and add chicken. brown on all sides then remove from pan and set aside. add onion and tomato and saute until onion turns translucent. stir in oregano and lemon juice. add rice and stir well to combine and coat all grains of rice. add chicken stock, stir and return chicken to pot. bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.