Wednesday, September 24, 2008
I am so excited about this recipe! When Adam and I were about 19, our friends got married. We loved going to visit their new apartment, and felt quite adult when the four of us pulled folding chairs to the table and sat down to eat a home-cooked meal. I helped. My job was sprinkling paprika on top of the chicken and rice bake we learned how to make from a can label.
This is that same chicken and rice bake. But without the fat, sodium, and mono-whatnots.
and you can make it in your crockpot. I came across this last week on Allyson's website. Thank you so much for sharing it, Allyson!
adapted from A Heart For Home.
--1 1/2 cups of brown rice
--1 1/2 cups chicken broth
--1 1/2 cups milk, divided (stick with 2% or lower in fat content. I used soy.)
--3/4 cup flour (I used Pamela's)
--1 small yellow onion, diced
--8 oz sliced mushrooms
--3-4 chicken breast halves or equivalent parts (1 used 3 huge frozen breast halves)
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika
Use a 4-quart slow cooker.
You need to use the stove top for one part. This is tricky for me, because I always, always, always have things boil over. Which is why the canned soup in the Little Dipper is so exciting.
I did it again. And needed to be reminded by my 4-year-old that "bad words aren't nice, mommy." But I had JUST cleaned the stove top, and even ran the burner thingy-mabobs through the self-cleaning cycle of the oven last Thursday. So they were spotless.
Combine all of the chicken broth (1 1/2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.
Spray the inside of your crockpot with cooking spray.
Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.
Lay the chicken pieces on top.
Cover and cook on high for 4 hours, or low for about 8. I cooked ours on high for 4, and let it stay warm for another 2.
When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.
Very tasty. I am so excited to have this new cream-of alternative that doesn't use any butter. This is a keeper, and I can see making it quite often in the years to come.
It needs a bit of salt.
The kids ate their chicken separate from the rice.