Dr Oz was joined by Rachael Ray on the Doctor Oz Show today.  She gave a bunch of healthy, low fat, diet recipes so that all of us can lose weight with breaking our budgets.  Without further delay, here is Rachael Ray’s Hunter’s Chicken Over Polenta Recipe, but dont forget to check out these other low cost and easy diet recipes that Rachael Ray spoke about:

Rachael Ray Turkey Meatloaf Recipe

Rachael Ray Chicken Over Polenta Recipe

Rachael Ray Eggplant Parm Recipe

Rachael Ray Roasted Tomato Recipe

Rachael Ray Minestrone Soup Recipe

Rachael Ray Chicken Stock & Cheese Rind Recipe

Dr Oz & Rachael Ray’s Chicken Stock & Polenta Recipe:


3 cups Rachael Rays Chicken Stock Recipe 

6 Roasted Tomatoes 

2 large red bell peppers

2 lbs boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces)

Salt and freshly ground black pepper

3 tbsp extra virgin olive oil

1/2 lb cremini mushrooms or 3 medium portabella caps, thinly sliced

2 medium sweet onions, thinly sliced

3 to 4 cloves garlic, chopped or sliced

1/4 cup dry sherry or 1/2 cup dry wine, white or red

1 1/2 tsp smoked sweet paprika

A couple pinches saffron (20 to 24 threads)

1 cup quick-cooking polenta

A handful freshly grated manchego cheese

A handful fresh flat leaf parsley, chopped


1. Make your roasted tomatoes and put them on the side.  Click here for Rachael Ray’s Roasted Tomatoes Recipe

2.  Char your peppers over the flame on your gas stove or under the broiler in your oven.

3.  Put the charred peppers into a bowl, cover them with plastic wrap and let them cool until you can seed, peel and slice them.

4.  Season your chicken with salt and pepper.

5.  Heat a TB of extra virgin olive oil in a skillet over medium-high heat.  Add your chicken and brown for several minutes on each side.

6.  After you are done cooking the chicken, add the rest of the olive oil and mushrooms.  Then add the onions, garlic, and season with some salt and pepper.  Cook for 8-10 minutes while stirring.

7.  Deglaze your skillet with wine or shrry.

8.  Add in the tomatoes, peppers and paprkia and cook for 10  more minutes.

9.  Add the chicken back into the pot and simmer for 10 more minutes.

10.  To make the polenta, bring the prepared stock to a boil and add the saffron.  Then whisk the polenta into the boiling stock and cook until it pulls away from the edges of the pot.  Season the polenta with salt or grated cheese.

Don't forget to like us on Facebook and to follow us on Twitter and on Pinterest!