Thai Chicken Big Bowls

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.

  • prep time 25 min
  • total time 6 hr 45 min
  • ingredients 13
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    430
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    860mg
    860%;
    Total Carbohydrate
    58g
    58%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    2%;
    Calcium
    6%;
    Iron
    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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