After too much meatless healthfulness, I’m back to using family-sized packs of chicken that I buy for $.99/lb and using my wonderful crock pot that makes all recipes easy and delicious.
This is a rough take on big Thai rice bowls. It doesn’t get quite thai-tasting enough to warrant that name – but it’s pretty good, especially on a cold day. And, it’s SUPER easy and really cheap.
Chicken Rice Bowls
4 bone-in chicken thighs, skin removed
2 garlic cloves, minced
1 cup chopped onions
2 teaspoons grated gingerroot (or more if you like lots of ginger like I do)
1 teaspoon Chinese five-spice powder (or, follow a recipe for making your own Chinese five-spice powder)
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
3.5 to 4 cups chicken broth (best if home-made)
Frozen vegetables (stir fry mix)
4 cups cooked brown rice
Green onions and/or cilantro for garnish
Place chicken thighs in 3 1/2 to 4-quart crock pot. Top with garlic, onions, gingerroot, spices, salt and lemon peel. Add broth. Cover; cook on low setting for 5 to 6 hours.
About 30 minutes before serving, cook rice in water as directed on package. With slotted spoon, remove chicken from slow cooker; cool until able to handle. Shred chicken from bones and return meat to crock pot. Discard bones.
About 10 minutes before serving, add stir-fry mix frozen vegetables. You don’t want to cook frozen vegetables for very long in a slow cooker. If you decide to use other vegetables like celery or broccoli, add those at the beginning. If you want to add fresh mushrooms, add those when you first remove the chicken.
To serve, divide rice evenly into individual large shallow soup bowls, spreading rice up sides of bowls. Add chicken and broth. Sprinkle each with green onions and/or cilantro.
620 Calories per serving: 94 Calories from fat, 38.2 g protein, 5.8 g dietary fiber, 90.5 g carbohydrates