Emerie’s Chicken and Rice
It’s been storming all afternoon here and I had some carrots and zucchini from the garden to use. I didn’t feel like heating up the house a ton, so I got out my crockpot for this one.
Ingredients:
1 package boneless skinless chicken thighs, about 5 thighs.
3 medium carrots, chopped
1 yellow onion, chopped.
1tsp dry thyme
2 white sweet potatoes, peeled and chopped.
1-2 medium sized zucchini, diced small
3 cloves garlic
1 can diced tomatoes, or 3 roma tomatoes, chopped.
Spices: cinnamon, nutmeg, allspice, salt, pepper, cumin, and 1 tbsp of sugar.
2 tbsp of sour cream or plain Greek yogurt.
1 inch of fresh ginger, finely chopped
2-3 crimini mushrooms, finely chopped.
3 tbsp butter or olive oil. Butter is better.
Directions:
Into your crockpot- oil or butter, chicken, tomatoes, aweet potatoes, carrots, garlic, onion, ginger, mushrooms,and zucchini. Add all the spices. I measured with my heart, but if I were to guess, I’d say about a half, teaspoon to a teaspoon of each, and salt to desired taste once the chicken is cooked. Now turn that thing on to low and let it cook for 4-6 hours.
When the chicken is soft and wants to fall apart, remove the chicken and set it aside. Now- if you want a chunky sauce, simply shred the chicken into more bite size pieces and add it back in. If you want it creamier, which I recommend, pour the sauce and cooked vegetables into your blender or food processor and blend until smooth. Add the Greek yogurt or sour cream, and blend some more so its smooth and creamy.
Now, serve this decadence over some jasmine rice with some fresh parsley or cilantro on top, and maybe some naan or Flatbread for dipping.
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