Thai Chicken Big Bowls

 

8

bone-in chicken thighs (about 2 lb.), skin removed

2

garlic cloves, minced

1

cup chopped onions

2

medium stalks celery, sliced

2

teaspoons grated gingerroot

1

teaspoon Chinese five-spice powder

1/2

teaspoon salt

1/2

teaspoon grated lemon peel

2

(14-oz.) cans chicken broth

2

cups uncooked regular long-grain white rice

4

cups water

6

tablespoons sliced green onions

6

teaspoons chopped fresh cilantro

• 1 Place chicken thighs in 3 1/2 to 4-quart slow cooker. Top with garlic, onions, celery, gingerroot, five-spice powder, salt and lemon peel. Add broth.
• 2 Cover; cook on low setting for 5 to 6 hours.
• 3 About 30 minutes before serving, cook rice in water as directed on package. With slotted spoon, remove chicken from slow cooker; cool until able to handle. Cut chicken from bones; return chicken to slow cooker. Discard bones.
• 4 To serve, divide rice evenly into individual large shallow soup bowls, spreading rice up sides of bowls. Add chicken and broth. Sprinkle each with 1 tablespoon green onions and 1 teaspoon cilantro.