Lemony Chicken & Rice

 

This fabulous "small-batch" slow cooker meal is big on flavour but very light on prep and it destined to become a family favourite. 

(Don't worry if there are more than two of you, you can easily double or triple the quantities with no problem and it will be cooked in the same amount of  time, no problem!)

 

I have relied heavily on Mediterranean flavours for inspiration here  . . . 

 

Fresh green baby spinach leaves . . .  briny tangy feta cheese  . . .   fresh lemon  . . .  oregano . . . onions & garlic  . . .

  

There is a minimum of prep involved . . .  

you just need to soften the onion and garlic in the microwave . . .  takes as long as it takes.  It all depends on the strength of your oven.

 

I have used one pouch of the ready cooked long grain rice you can buy at the shops.  

I always have several of them in my larder. They are so handy for quickly thrown together meals. 

 

You can use brown rice or regular . . .  this gets stirred together in a slow cooker along with the onion and garlic mixture, and a bit of dried oregano. 

You could use fresh oregano, but I don't see the point when something is going to be cooking for four or five hours in a crock pot . . . 

 

I have the 1.5 litre Andrew James oval slow cooker.  It works perfectly in this.  Any smaller sized one will work if you are cooking for two.

 

Don't be tempted to use freshly made or leftover rice.  

It will turn mushy and blow out in the slow cooking process.  

Packed, pre-cooked rice IS necessary.  It really is.

  

You nestle 4 smallish boneless skinless chicken thighs down into the rice in the slow cooker.  

I season them generously first with some salt and pepper. 

 

That's it . . .  pop the lid on and let this cook on low for 4 to 5 hours, just until the chicken is cooked through and tender.

 

At that point you will remove the chicken and shred . . . with two forks.  Does a perfect job does two forks.

 

While you are shredding the chicken, stir fresh baby spinach leaves, some feta cheese and single cream into the rice and pop the lid on just to wilt the spinach leaves and melt the cheese . . .

 

Give it all a good stir and then stir in the shredded chicken, lemon zest and lemon juice for a lovely citrussy but not tart, with bold bright fresh flavour notes! 

  

Taste and adjust the seasoning and them pile it onto a nice little platter for serving.  You sprinkle some more crumbled feta cheese on top and dinner is served!  

Voila!  Like magic. 

Yield: 2Author: Marie Rayner

Lemony Chicken & Rice

prep time: cook time: 5 hourtotal time: 5 hours

This is a smaller batch slow cooker recipe for two, but can easily be doubled to feed more and cooked in a larger crockpot. Tender lemony chicken with lemon, oregano, feta cheese, spinach and cream.  What's not to like?  Oh yes,  only one pot to clean when done.

ingredients:

• 1 small onion, peeled and finely chopped
• 1 1/2 tsp vegetable oil
• 2 small cloves garlic, peeled and minced
• 1/4 tsp dried oregano
• 1 (250g) pouch already cooked long grain rice (2 cups)
• 4 boneless skinless chicken thighs (small to medium in size), trimmed and any fat discarded
• 60g fresh baby spinach leaves (2 cups)
• 85g crumbled feta cheese (3 ounces)
• 60ml single cream (1/4 cup half and half)
• 1 tsp freshly grated lemon zest
• 1 TBS fresh lemon juice
• fine sea salt and freshly ground black pepper to taste

instructions:

1. Place the onion, garlic and oil in a small microwavable container. Cook in the microwave, stirring every 30 seconds until the onion has softened. (Time will vary according to the strength of your microwave.)  Remove from the microwave and stir in the oregano.  Transfer to a small crock pot.  Stir in the rice.  Season the chicken pieces with salt and pepper.  Tuck them down into the rice.  Cover and cook on low, until the chicken is tender, 4 to 5 hours.
2. Remove the chicken to a cutting board. Cover with a small piece of foil and let cool for a few minutes.  In the meantime stir the spinach, 2/3 of the feta cheese and the cream into the slow cooker, stirring to combine all well.  Shred the chicken with two forks and stir the chicken meat back into the slow cooker.  Cover and let sit until everything is heated through, Stir in the lemon zest and lemon juice.  Taste and adjust seasoning as required.
3. Spoon out onto a small heated platter.  Sprinkle with the remaining feta cheese and serve immediately.

Created using The Recipes Generator

 

This really is so so SO delicious . . .  fresh, colourful and easy peasy lemon squeasy!!!  You are going to love it!  I double-dog-dare you not to!

 

 

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