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-> Recipe Collection
hanna2010
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Fri, Jul 14 2017, 11:14 am
I would like to make a chicken breast, brown rice/barley/lentil veggie stew for myself for shabbos afternoon.
I am planning to purchase a very small crockpot later today, as I will be the only person eating this.
I hope to bake it in oven today or on stovetop and finish cooking/keep warm till late tomorrow.
Any special tips, recipes, crockpot brand would be so helpful....
I know it's kind of late in the day....
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tichellady
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Fri, Jul 14 2017, 12:50 pm
I find that chicken breast gets terribly dry cooked low and slow over Shabbos. I would stick to bonlesss chicken thighs.
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ra_mom
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Fri, Jul 14 2017, 12:55 pm
Buy a manual Hamilton Beach or Crock Pot slow cooker, one with a crockery insert.
Use short grain brown rice which comes out beautifully slow cooked.
Use boneless dark chicken with the skin still on and make sure that all the flesh is covered by the skin. Breast cutlets or even skinless dark meat chicken dries out too much.
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iyar
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Fri, Jul 14 2017, 1:03 pm
Agree with tichellady. If you have chicken thighs use them instead. Heat a generous tablespoon or 2 oil of your choice on the bottom. Saute whatever vegetables you like in the oil- onions, garlic, celery, carrots, mushrooms, colored peppers- vegs that will add flavor you like and will release liquid when sauteed. Salt the vegetables. If you like the taste and don't mind the carbs, you can sprinkle a small amount of sugar too and let it caramelize into the vegetables. Then add the rest of your ingredients and spices.
Enjoy & Gut Shabbos!
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hanna2010
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Fri, Jul 14 2017, 2:07 pm
Thank you all so much for responding!
I already defrosted the chicken breast so I will try to make it work.
Should I sautée cook all before putting in slow cooker or put in all raw.
Low or high setting and how much water?
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ra_mom
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Fri, Jul 14 2017, 2:16 pm
Put it in raw right before shabbos so it doesn't overcook. Keep it on low. Use about 4.5 cups water for 1 cup rice (could depend on type of rice you use).
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