So let’s get cracking I’m going to use some rice and frozen mixed vegetables for this. It’s pretty simple recipe, so we use equal parts – rice, vegetables and water. So I’m going to use two cups of rice I’ll just show you one so put the other one in a minute, so the two cups of rice, two cups of these frozen mixed vegetables and then two cups of water and I’ve used.
This is jasmine rice. I’ve used brown rice as well and it turned out pretty good. Now, I’m going to add one of these chicken bullion cubes to this it says to use two cups of water with one of these cubes. So that’s what I’ve used! There’s 2 cups of water in there so I’ll try to crumble that up the best I can there and I’m also going to add just a little bit of pepper and a little bit of onion powder.
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You know I like my onion powder, so we’ll sprinkle in a little onion powder there as well, maybe a tablespoon or so, and we’ll get this all mixed up. The best that I can for the chicken I’m going to use these for chicken thighs. These were $ 2.99, a pound. This is 1.95 pounds, so these are five dollars and eighty three cents. I was actually going to get boneless skinless thighs, but those are like seven dollars a pound or something so I might forget that.
But so I’m just going to use these and I’m going to pull this. I guess you could use breasts if you want it as well, but I don’t really like the way the skin turns out in the slow cooker. So I’m going to pull it off plus I don’t want the extra fat they’re really. So if you run hot water over the chicken like that, the skin will usually just pull right off, just pull the skin right off, like that before I get the lid item to season the chicken with some of this Kinder’s mild, barbecue rub on both sides.
This is kind of like seasoning salt, so you could use seasoning salt if you wanted, or just salt and pepper or even chicken seasoning, just whatever you like, yeah, we’ll get the lid on there. Now I’m going to cook this for three and a half hours on high, it’s been two and a half hours, and this chicken looks like it might be done to me check the temperature. With my quick read thermometer: oh yeah, that’s done! You want to have at least 165 that’s well above that, so I’m just going to shut it off right there, I’ll let this cool down for a little bit.
Let’s see how it looks now. Here’s how the chicken looks underneath looks good and you can see the rice looks like it’s cooked, pretty well and the vegetables, so let me get some on a plate and we’ll give it a taste test. This rice is not very salty, which is good, because I like putting a little bit of soy sauce on there and eating it that way, let’s cut into the chicken and see how it looks here, all right that looks pretty good.
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Okay, you cut off a piece here and we’ll try it out. One thing I will say is the chicken is a little bit drier this way and I think it’s for one, because I took the skin off, but also, I think the rice soaks up a lot of the moisture in the pot as well. But it is healthier that way. Let’s see what a need to taste-test dog thinks there. She chokes we’ll know it’s dry. Oh, she had to a little more normal, but not bad.
I guess so that took three and a half hours to cook the other day, but it was done in two and a half today, but I did have the pot turn on in the beginning of the article when I was getting everything in there and stuff so That might be, why so I’ll say three and a half on high, but might be able to start checking in about two and a half anyway, all right, all the ingredients in a description thanks for reading, see you guys
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