Taco Chicken Bowls in a slow cooker
Jul. 25th, 2011 07:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kayloulee posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
batchlunchThis recipe is slightly modified from the same recipe at Budget Bytes.
It makes eight servings, freezes well, is easily modified, and requires only that you open cans and jars. There's about ten minutes of prep altogether. You can also use the taco chicken mixture for actual taco, burrito, enchilada or quesadilla filling.
Accessibility notes
This recipe is:
- gluten-free
- minus cheese, it would also be dairy-free
- egg-free
This recipe requires:
- the ability to open cans of food
- if you have to defrost your chicken in the microwave as I did, concentration in order to defrost the chicken so it doesn't cook accidentally. Obviously if you have non-frozen chicken this is no longer a problem.
- the co-ordination to measure out herbs and spices. That said, it's very forgiving and as long as you had more cumin than chilli and more chilli than salt and cayenne, precision doesn't really matter.
Ingredients
750g/1.5lbs chicken breasts (can also be thighs)
400g/16oz canned diced tomatoes
400g/16oz red kidney beans
400g/16oz corn kernels
1 tbsp chilli powder or 1 tsp minced fresh chillis
1/2 tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
black pepper to taste
2 cups dry rice
grated cheddar cheese
fresh coriander/cilantro
Step 1
Add everything except the rice and cheese to your slow cooker. Place the chicken breasts on the bottom, and put everything else on top and give it a good stir. If you feel it needs it, add a 1/4 cup water.
Step 2
Cook on low for eight hours with the lid on.
Step 3
20 minutes before you want to eat it, place 2 cups rice and 3 cups water in a microwave-safe container with the lid on. Cook on HIGH for five minutes or until water boils, then cook on LOW for 15 minutes. If using a pot on the stove, do exactly the same thing - cook on a high heat until the water boils, then reduce to the lowest setting for 15 minutes.
Step 4
Gently take the lid off the slow cooker, stir it all around and pull the chicken up to the top of the liquid. If you can, pull it apart with two forks whilst it's still in the cooker; if it's not cooked down that much, take it out of the cooker and pull it apart in a bowl, then put it all back in the cooker and stir thoroughly so the chicken is coated with the liquid.
Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh coriander/cilantro if you so desire (I do not desire it at ALL, but YMMV).
The taco chicken mixture freezes beautifully. Beth at Budget Bytes says you can freeze individual portions, rice, cheese and all, then reheat from frozen as needed, but I'm not sure if I'd freeze cooked rice myself.
It makes eight servings, freezes well, is easily modified, and requires only that you open cans and jars. There's about ten minutes of prep altogether. You can also use the taco chicken mixture for actual taco, burrito, enchilada or quesadilla filling.
Accessibility notes
This recipe is:
- gluten-free
- minus cheese, it would also be dairy-free
- egg-free
This recipe requires:
- the ability to open cans of food
- if you have to defrost your chicken in the microwave as I did, concentration in order to defrost the chicken so it doesn't cook accidentally. Obviously if you have non-frozen chicken this is no longer a problem.
- the co-ordination to measure out herbs and spices. That said, it's very forgiving and as long as you had more cumin than chilli and more chilli than salt and cayenne, precision doesn't really matter.
Ingredients
750g/1.5lbs chicken breasts (can also be thighs)
400g/16oz canned diced tomatoes
400g/16oz red kidney beans
400g/16oz corn kernels
1 tbsp chilli powder or 1 tsp minced fresh chillis
1/2 tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
black pepper to taste
2 cups dry rice
grated cheddar cheese
fresh coriander/cilantro
Step 1
Add everything except the rice and cheese to your slow cooker. Place the chicken breasts on the bottom, and put everything else on top and give it a good stir. If you feel it needs it, add a 1/4 cup water.
Step 2
Cook on low for eight hours with the lid on.
Step 3
20 minutes before you want to eat it, place 2 cups rice and 3 cups water in a microwave-safe container with the lid on. Cook on HIGH for five minutes or until water boils, then cook on LOW for 15 minutes. If using a pot on the stove, do exactly the same thing - cook on a high heat until the water boils, then reduce to the lowest setting for 15 minutes.
Step 4
Gently take the lid off the slow cooker, stir it all around and pull the chicken up to the top of the liquid. If you can, pull it apart with two forks whilst it's still in the cooker; if it's not cooked down that much, take it out of the cooker and pull it apart in a bowl, then put it all back in the cooker and stir thoroughly so the chicken is coated with the liquid.
Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh coriander/cilantro if you so desire (I do not desire it at ALL, but YMMV).
The taco chicken mixture freezes beautifully. Beth at Budget Bytes says you can freeze individual portions, rice, cheese and all, then reheat from frozen as needed, but I'm not sure if I'd freeze cooked rice myself.
no subject
Date: 2011-07-25 07:05 pm (UTC)cooked rice freezes quite well. I have a rice cooker and cook a few batches and freeze in individual serving sizes. I can grab n go that way.