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Thai Chicken Big Bowls

Enjoy these zesty chicken thighs that are slow cooked with chicken broth, herbs and Chinese spices for an Asian style dinner- serve with white rice.

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  • Prep Time 25 min
  • Total Time 6 hr 45 min
  • Servings 6

Ingredients

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

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LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
430
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
),
Cholesterol
60mg
60%;
Sodium
860mg
860%;
Total Carbohydrate
58g
58%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
6%;
Iron
26%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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