Chicken & Rice

Chicken & Rice

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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.

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