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Thai Chicken Big Bowls

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  0 reviews
  • 25 min prep time
  • 6 hr 45 min total time
  • 13 ingredients
  • 6 servings
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Enjoy these zesty chicken thighs that are slow cooked with chicken broth, onions and Chinese spices for an Asian style dinner - serve with white rice.

Ingredients

8
bone-in chicken thighs (about 2 lb.), skin removed
2
garlic cloves, minced
1
cup chopped onions
2
medium stalks celery, sliced
2
teaspoons grated gingerroot
1
teaspoon Chinese five-spice powder
1/2
teaspoon salt
1/2
teaspoon grated lemon peel
2
(14-oz.) cans chicken broth
2
cups uncooked regular long-grain white rice
4
cups water
6
tablespoons sliced green onions
6
teaspoons chopped fresh cilantro

Steps

  • 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.
  • 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.

Expert Tips

During slow cooking, the chicken bones will release extra flavor into the broth.

Chinese five-spice powder combines equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. This ground seasoning is popular in Asian recipes.

Cook the rice the night before; cool and refrigerate it. Chop the onions, slice the celery and green onions and chop the cilantro and refrigerate them separately. Before serving, microwave the rice in a covered microwave-safe glass bowl on HIGH for 5 to 6 minutes or until hot, stirring once.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
430
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
60mg
20%
Sodium
860mg
36%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
4%
Sugars
2g
2%
Protein
29g
29%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
26%
26%
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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