Time for Dinner


2 comments

Last night I used my crock pot to "bake" a chicken. I seasoned the whole chicken with Lawry's seasoning salt, garlic powder, and black pepper. I placed it on balls of aluminum foil in the crock pot and let it cook on low for about 8 hours. When I was getting ready to leave for work, it was done.

When I finally got back home this evening, in my hungered state, I quickly thawed some collard greens that I'd put away a little earlier this year and made some rice. The rice is similar to the American version of confetti rice, but I got the recipe from some of my Latin American friends, although they cook it slightly different from each other - depending on their country of origin. The rice was simple:

Ingredients:
1 cup jasmine rice
1 chopped carrot
2 sliced green onions
1 minced garlic clove
2 cups chicken broth
chopped cilantro (according to taste)

Directions:
Sauté carrot, onions, and garlic in oil. Add rice. Sauté rice until translucent. Add chicken broth. Bring to a boil, then simmer until almost done. Add cilantro and cook until done. (Approx. 20 minutes)


It's been a while since I did a post about food. I've got to get back in the game!

2 comments:

  1. You know what? I tried cooking an entire chicken in my crockpot one time using the Lipton Garlic & Herb seasoning. It smelled really really good but tasted HORRIBLE. You've inspired me to just season the chicken the old fashioned way and try this again. By the way, I showed my 7 year old how to cut up a whole chicken and she was amazed. She even asked if the chicken could "feel" it.

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