Spicy Stewed Chicken and Brown Rice
This chicken dish is a perfect substitute for a takeout meal when you are looking for something easy and healthy. Prepare the chicken ahead of time and store in the freezer until you are ready to eat it!
Ingredients:
| Chicken, boneless, skinless | 4 each | 16 oz |
| Sausage links, sliced | 2 each | 2 each |
| Onion, medium, diced | 1 each | 1 each |
| Red pepper, chopped | 2 each | 2 each |
| Broccoli, roughly chopped | 3 cups | 750 mL |
| Diced tomatoes, canned | 2 cups | 500 mL |
| Diced green chilies, canned | ½ cup | 125 mL |
| Hot sauce | 2 Tbsp | 30 mL |
| Chili powder | 1 Tbsp | 15 mL |
| Paprika | 1 tsp | 5 mL |
| Thyme, dried | 2 tsp | 10 mL |
| Cayenne pepper | ½ tsp | 2.5 mL |
| Salt | 1 tsp | 5 mL |
| Pepper, black | 1 tsp | 5 mL |
| Chicken or vegetable broth, low sodium | 1.5 cups | 375 mL |
| Water | ½ cup | 125 mL |
| Cornstarch | ¼ cup | 60 mL |
| Brown rice, cooked | 4 cups | 1 L |
Directions:
- Label a gallon-size freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Prepare all ingredients except for broth, water and cornstarch and put into Ziploc bag.
- Remove as much air as possible, seal, and freeze up to 3 months.
- When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
- To prepare: Add freezer bag contents and broth to slow cooker and cook on low for 7-8 hours or on high for 4 hours.
- 30 minutes before serving, combine cornstarch and water and then add to the slow cooker. Cook on high with the lid off for remainder of cooking time. If sauce gets too thick, thin with water or more broth.
- Serve on a bed of brown rice. Enjoy!
Makes 4 servings ( 511 g /serving). 1 serving = ~2 cups
