Tuesday morning, I looked in the freezer and found various pieces of chicken and turkey. Rather than letting frostbite dry them out, I put the pieces into the crockpot and let them simmer all day, which filled the house with a tantalizing aroma.
Recipe of the Week: Slow Cooked Chicken with Rice
two chicken quarters and a couple turkey breast tenders
1/2 red bell pepper, sliced into 4 sections
1 thick slice of yellow onion, quartered
1 tsp. minced garlic
2 tbs. leftover chicken gel* or 2 chicken bouillon cubes
sprinkles of pepper, paprika, sea salt, and garlic powder
1 c. uncooked Jasmine rice
1 turkey gravy packet
1 chicken gravy packet
1/2 c. tap water
2 c. crockpot liquid
1/4 c. lite sour cream
1. Put meat, red pepper, onion, garlic, seasonings, and gel or bouillon cubes in crockpot. Cover with water to within two inches from the top; simmer on low for 8-10 hours.
2. A half hour before dinner, cook the rice according to directions.
3. While rice is cooking, turn off crockpot and remove meat to platter or cutting board. Strip off skin, debone, and cut or tear meat into pieces, putting into a bowl or onto a paper plate. You should have 2 to 3 cups of tender meat.
4. In glass measuring cup (always use for liquids) add 1/2 c. water and the gravy mixes. Whisk thoroughly until well-blended and pour into a medium saucepan. Add 2 c. hot chicken broth from crockpot. Stir and cook on medium low for 10 minutes. Add sour cream, stir until melted/blended, and cook for another 5 minutes.
5. Add meat to gravy and stir. Also strain some onions from the crockpot and add to gravy mixture. Serve over rice with a salad or vegetable.
*When you bake a chicken or turkey, there will be juices in the bottom of the pan. This can be used for gravy right away or stored in fridge or freezer, where it will form into a gel that can be used for soups and gravies. Even if you buy a roasted chicken from the grocery, which I do occasionally, save the juice for another time. This juice-to-gel comes from the bones and, besides being flavorful, aids in digestion.
(Danny had three servings, I had one, and there was enough left for one lunch another day.)
Thought of the Week: Nellie’s driver’s side window will only go down five inches now, which I keep forgetting when I pull into the drive-through bank lane or up to the outside mailbox at the post office or into the always-busy Granzin’s BBQ drive-thru for a super-sized iced tea. We’re both showing our age. 🙂
Less than ten months ago, Bluebonnet Chrysler charged us almost $300.00 to put in a new window motor. Sure seems like it should last longer than that…I hate dealerships: they charge too much and act like they’re doing you a favor.