It cooks while you play games! Or work out! Or dance for the cats!Ingredients: [tsp = teaspoon, Tbs = tablespoon]
- 2 frozen Costco chicken breasts (or fresh - whatever you have)
- 1-2 stalks celery
- 2-3 carrots
- 3-4 sm/med potatoes
- spray oil
- 1 tsp salt
- 1-2 tsp pepper (or however much you like)
- 1-2 Tbs thyme
- 1-2 Tbs rosemary
- 1 Tbs turmeric
- 1/4-1/2 c water
- 1/4 c white wine
- 1-2 Tbs lemon juice
- 1-2 Tbs reduced chicken stock or 1 bouillon cube
1. Preheat the oven to 400 degrees.
2. Spray oil on the bottom & sides of the pot.
3. Put the pot on the stove, large burner, set to High. Let it preheat 3-5 minutes - careful to not let it burn.
4. Grab the frozen chicken, celery, carrots and potatoes.
5. While the pot is heating up, wash/scrub the vegetables.
6. When the pot is hot, throw in two frozen chicken breasts, flat side down.
7. While the chicken is getting some color, roughly chop up the carrots, celery & potatoes. The frozen chicken will be thawing as it cooks, creating some liquid in the pot that should keep the pot from burning too quickly, but don't let it get away from you.
8. Turn the chicken breasts over and keep an eye on the bottom of the pot - you want some color in there, but don't let it burn. If it's starting to burn, pour in a little water, lemon juice or white wine (or a blend of all three).
9. While the chicken is browning on the other side, turn on the kettle to boil some water or use hot tap water and unwrap the bouillon cube - crumble up the bouillon cube and leave it on the wrapper on the counter.
10. With the chicken browned a little & some color in the pot, pour in the wine and lemon juice and turn off the stove.
11. Using tongs, pick up the chicken and scatter the carrots & celery underneath, onto the bottom of the pot. Pour in enough hot water to cover the vegetables.
12. Into the liquid, add the crumbled bouillon and turmeric.
13. Sprinkle the herbs and pepper onto the chicken.
14. Put the chopped potatoes on top of the chicken, sprinkle with salt, pepper, thyme and rosemary. Spray the potatoes with spray oil and put the lid on.
15 Put the pot in the oven and let it do its thing for 40-45 minutes.
When it's done, use two large forks to shred the chicken, or you can stab it with a fork and eat it like a chickencicle - your call. Serve with the potatoes, carrots & celery, and spoon the juice from the pot over the chicken. Can be served over jasmine rice, too.
Jasmin rice, ifin you want that...
- 1 cup jasmine rice, rinsed well
- 1 & 1/2 cups water
- heavy duty saucepan, lubed with spray oil
- 1 tsp salt
- 1 tsp butter
2. Put the rinsed rice and water into the saucepan.
3. Put the saucepan on the stove, small burner, set to High.
4. Add the salt and butter.
5. When the water just starts to boil - 3-5 minutes later - give it all a good stir to blend the salt & butter with the rice - put the lid on the pot, turn the burner to Low and set the timer for 20 minutes.
6. When 20 minutes is up, take the rice off the heat and let it sit another 15-20 minutes - don't take off the lid - just take it off heat and let it finish steaming.
7. To serve, use a large fork to gently pull the rice out of the pot & into the dish.
8. Store any leftovers in the fridge - reheat by adding a scant bit of water to the dish, heat for about 1 minute in the nuker.
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