This slow-cooked dinner was totally awesome, but I don’t feel the recipe is worthy of Recipage honor since I’m not all that sure what the perfect measurements are. However the concept is easy enough that I thought I’d share anyways – and hopefully you can make it work in your kitchen.
My idea was to cook rice underneath chicken and vegetable so that the whole dinner was in one pot. It worked well, but we had to add more liquid during the cooking process, hence the imperfect recipe.
1 cup of rice + 3.5 cups of liquid + 1 more cup halfway through cooking
We buy the herbed chicken from The Organic Butcher here in town. LOVE it. To make this yourself, you could rub rosemary, thyme, olive oil and salt on some bone-in chicken breasts. I wonder if there is an extra secret ingredient to their rub – it’s always better than anything I do myself.
Brussels sprouts snuggled up to the chicken
4 hours on high [plus that pause to add more water] and the rice was cooked, the chicken fall-off-the-bone and the Brussels tender.
All-In-One Chicken + Rice
- 1 cup long grain brown rice
- 4.5 cups water
- 2 large chicken breasts, herbed to your liking with rosemary, thyme, olive oil, salt and pepper
- 1 pound of Brussels sprouts, halved (or any vegetables you like!)
Layer as seen above and cook on high for 4 hours.
I enjoyed mine with a dollop of Greek yogurt on the side. We ate all of the chicken but had plenty of rice + sprouts to save for a side dish the next night.