Wednesday, 13 February 2013

Slow Cooker Chicken & Brown Rice

Ok, this is not the prettiest dish in the world, but it packs a huge comfort hit in a stodge type way.

Slow Cooker Chicken & Brown Rice
Serves 2 very generously 17 Pro points per serving

140g brown rice, dry weight
300g chicken breast - 2 x medium
200ml chicken stock
375ml skimmed milk, split into 200/175
1 onion chopped
200g mushrooms, chopped
3 tbsp flour
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp chilli flakes

Take the chicken stock and 200ml of milk, heat in a saucepan. In a separate bowl whisk the remainder of the milk and flour and gently pour into the heated milk and stock, keep whisking until thickened. Then remove from heat.

Spray the inside of the slow cooker with 1 cal spray. Add the chopped onion, mushrooms, rice and seasoning, lay on the chicken breasts and pour over the milk, stock, flour mix and stir. Cook on high for 4 hours (6 hours for medium).

This was a try it and see what happens dish and it turned out really well, next time I would definitely reduce the amount of rice used as it was just too much for two, it does need more salt seasoning after cooked, but it was easy and comforting dish. The chicken was very tender and the rice soft.

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