Chicken & Rice
Makes: 6 servings
2 pounds bone-in, skin-on chicken breast halves
2 stalks lemongrass
2 cans (14 ounces each) reduced-sodium chicken broth
1 1⁄2 cups frozen shelled edamame, thawed
1 cup converted long-grain rice
1 rib celery, sliced on an angle
1⁄4 cup finely chopped fresh cilantro
2 scallions, sliced on an angle
2 packets (1.25 ounces each) chow mein seasoning mix
Position a rack 4 to 6 inches from heat and preheat broiler. Line a baking sheet with foil.
Trim fat from chicken. Place chicken pieces on baking sheet, skin side up. Broil for 8 to 10 minutes, or until skin is golden and begins to crisp.
Peel the tough outer leaves from the lemongrass and cut stalks into 4-inch-long pieces. With the back of a knife, bruise the lemongrass several times.
In a 5-quart slow cooker, stir together lemongrass, chicken broth, edamame, rice, celery, cilantro, scallions, and chow mein seasoning mix until thoroughly combined. Add chicken.
Cover and cook on HIGH for 3 to 4 hours.