Carol's Carolina Chicken Bog Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 c. Jasmine white rice (do NOT substitute regular long grain)
5 1/2 c. chicken broth (NOT bouillon)
1 1/2 c. chopped celery
1 large SWEET onion (such as Peruvian Sweets or Vidalia), chopped
1 1/2 tsp. Montreal steak seasoning
7-10 frozen chicken tenderloins, boneless, skinless, or more if desired
1 tsp. ground coriander
1 tsp. rubbed sage
1/4 c. fresh Italian flat leaf parsley leaves (stems removed)
6-8 tbsp. butter (NOT margarine)
(best taste and nutrition if all organic ingredients are used)
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Directions: |
Directions:1. Combine first 5 ingredients in large rice cooker. Stir well. Top with chicken.
2. Cook on white rice setting until done. The high temperatures used in the rice cooker will steam the chicken and thoroughly cook it.
3. Remove chicken and shred using two forks (do NOT chop). Add back into rice, along with coriander, sage, Italian parsley, and butter. Stir well until the butter melts and seasonings are well blended with the rice. Adjust seasonings to taste. (I often add more of the Monterey Steak seasoning-it has both salt and pepper, though the chicken broth has some salt anyway).
4. Serve with a salad, and if desired, some pulled pork, although this dish is a great main dish all by itself. Enjoy! Serves 6 adult main dish-size servings. |
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Personal
Notes: |
Personal
Notes: This has been a family favorite for years. My seasoning (herbs and spices) are different from what I found when we lived in South Carolina (in the South cooks tend to stick with just salt and pepper!), as we love herbs and spices. It is very easy to make and so very delicious!
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