Wednesday, May 19, 2010
1 small green bell pepper and 1 orange bell pepper, cut into long thin slices
1 ripe tomato (on the vine), diced
1 tsp canola
4 boneless, skinless chicken thighs (cut off excess fat), cut into bite-sized pieces
1 tsp dried rosemary or 1 T fresh rosemary
1/2 tsp salt
1/2 cup water
1/2 tsp Shirley J Chicken Bouillon or 1 tsp chicken bouillon granules
2 T cornstarch
2 T water
Hot cooked rice
Heat oil in a pan over the stove top. Place chicken in pan and sprinkle with salt and fresh rosemary (if using dried, add later). Brown the chicken for about 3 or 4 minutes. Place in slow cooker. Add tomatoes and peppers to slow cooker. Combine bouillon with 1/2 cup of hot water and dissolve. Pour into slow cooker. Cover and cook on HIGH for 2 1/2 to 3 hours. Remove lid and sprinkle in dried rosemary (if not using fresh). Stir 2 T cornstarch and 2 T water together until smooth and stir into slow cooker. Keep the lid off and cook on high for about 30 more minutes until rosemary is incorporated and the sauce is thickened. Serve over hot cooked rice.
I was pleasantly surprised by the outcome of this dish. I loved the smell of the peppers cooking. Although 3 hours on high was a little too much for the peppers. They did get a little mushy. Since the chicken is already browned it would probably work fine to only cook for 2 hours and still have a little crispness to the peppers. The rosemary was wonderful and it seemed that it was perfectly seasoned. Not overly satly, not bland. I will be making this again, for sure. 4 stars.
Source: adapted from kingofcrock.blogspot.com