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Thai Chicken Big Bowls

  • 6servings
  • 405minutes
  • 430calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 bone-in chicken thighs (about 2 lb.), skin removed

  2. 2 garlic cloves, minced

  3. 1 cup chopped onions

  4. 2 medium stalks celery, sliced

  5. 2 teaspoons grated gingerroot

  6. 1 teaspoon Chinese five-spice powder

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon grated lemon peel

  9. 2 (14-oz.) cans chicken broth

  10. 2 cups uncooked regular long-grain white rice

  11. 4 cups water

  12. 6 tablespoons sliced green onions

  13. 6 teaspoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Place chicken thighs in 3 1/2 to 4-quart slow cooker. Top with garlic, onions, celery, gingerroot, five-spice powder, salt and lemon peel. Add broth.

  2. Cover; cook on low setting for 5 to 6 hours.

  3. 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. Cut chicken from bones; return chicken to slow cooker. Discard bones.

  4. To serve, divide rice evenly into individual large shallow soup bowls, spreading rice up sides of bowls. Add chicken and broth. Sprinkle each with 1 tablespoon green onions and 1 teaspoon cilantro.

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