Thai Chicken Big Bowls

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

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

Directions

  1. 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. 2 Cover; cook on low setting for 5 to 6 hours.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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