Friday, October 25, 2013

Slowcooker smokey braised chicken and fennel

From the September 2013 issue of Real Simple Magazine.

Ingredients


  • 8  boneless, skinless chicken thighs (about 1 1/2 pounds)
  • 3  small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds
  • 2 1/2  cups  low-sodium chicken broth
  • 1  cup  long-grain brown rice
  • 1  small onion, chopped
  • 1  tablespoon  smoked paprika
  • 1  tablespoons  fennel seeds, crushed
  • kosher salt and black pepper
  • salad, for serving


Directions
1. Combine the chicken, fennel bulbs, broth, rice, onion, paprika, fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper in a 4- to 6-quart slow cooker. Cover and cook until the chicken and fennel are tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
2. Sprinkle with the fennel fronds. Serve with salad.
Tip
For a deeper flavor, brown the chicken first in 2 tablespoons olive oil in a large skillet until golden, 3 to 4 minutes per side. Then add the chicken to the slow cooker with the remaining ingredients. 

Notes:
This is amazing! We substituted quinoa for brown rice and used chicken drumsticks instead of thighs.  

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