Tuesday, March 22, 2011

Crock Pot Chicken and Brown Rice REVIEWED

Ok... confession time! I was sooooo wrong about having all of the necessary ingredients for my meal. Ooops! I was so busy being proud of myself that I didn't go check. What was I missing you might ask? The stinkin' brown rice! It wouldn't be so bad, but we always have brown rice coming out of our ears. Today when I went to the fridge, this is all I found...


Sad, isn't it? So I got over that hurdle with a near-hissy fit and a quick trip to Publix. Then I got down to business.

I altered the recipe to suit us in the following ways:
  • I used a 6 quart Crock Pot because that is what I have.
  • I added chopped carrots b/c I can't stand monochromatic food.
  • I changed the seasoning because I didn't have paprika and don't have any recipes that need it so I used lemon pepper, garlic powder, onion powder, salt and pepper.
  • I added a splash more chicken broth because of the extra veggie.
  • I used chicken breast cutlets because that's what was in the freezer,but I am sure this would work with any cuts.
Survey says:
  • It needed a little more liquid because there were some grains of rice on the very top that were a little... uh... al dente. ;-)
  • It should not be stirred a lot as it causes the rice to become a little more mushy/risotto-like.
  • Flavor was great. We LOVE lemon pepper with chicken.
  • Hubby enjoyed and the Dancing Daughter cleaned her plate quickly. (A quick plate-cleaning is how we know she likes a food.)
To sum it up, it will go into our family rotation of meals!!! I recommend this, but play around with it and tailor it to suit your family's preferences. Oh, how about... Mexican: salsa mixed in... or Italian: chopped tomatoes and basil... or you get the idea.

¡Buen provecho!

1 comment:

  1. I will definitely have to try it! sounds yummo

    ReplyDelete