Wednesday, October 3, 2012

Drunken Wild Rice and Devil Chicken (Slow Cooker, Gluten-Free)

Have you tried a dish that made you dream about it?  The kind that you can't get out of your head until you get to eat it again?  Mushroom Risotto does that to me.  

I was throwing together some wild rice, chicken pieces, onions, etc.... into the slow cooker yesterday, and wowzers!  It filled the fill.  And, surprisingly, NO mushrooms.  So, this is what happens when you combine 2 recipes into one.   Don't judge, the alcohol cooks out, and the flavor, the FLAVOR, cannot, mmmmmmmmm. Leftovers were even better than last night.  

3 cups Bob's Red Mill Wild Rice Mix, rinsed
1 large red onion, chopped fine
1 can artichoke hearts, drained
2 Swanson Vegetable Flavor Boost Packets(if you are highly sensitive to gluten this could be a trigger)
   or Wyler's Gluten Free Vegetable bullion cubes, dissolved in a small amount of water
1 recipe SOS Mix, prepared(equals 1 can cream of chicken soup)
2 cups red wine
1 cup water
2 Tbl. minced garlic
2 lbs. boneless/skinless chicken breast and thigh combo pack
Devil Chicken Spice Mixture
     2 Tbl. Paprika
     1 tsp. ground fennel seed
     1 tsp. All-Purpose Spices
     Pepper to taste

Grease the inside of slow cooker crock.  Add rice, onion, artichoke hearts, flavor boost, SOS Mix(prepared), red wine, water, and garlic.  Mix gently.  Generously rub chicken breasts and thighs with spice mixture and layer on top of rice.  Start with chicken breasts and layer thighs on top if needed.  Cook on low 8-10 hours.  

Soup or Sauce [S.O.S.] Mix
2 cups powdered non-fat dry milk3/4 cup cornstarch1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes2 tsp Italian seasoning (optional)
Combine all ingredients in a recloseable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.

Combine 1/3 cup with 1 1/4 cup cool water in a sauce pan.  Bring to boil stirring often, until thickened.

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