Monday, March 14, 2011

Weekly Recipes #51 - Nathan

Day 1: Whole Grain Spaghetti with garlicky kale and tomatoes

Day 2: Asian Rice and Vegetable Bowl with Eggs and Chili Sauce

Day 3: Chicken Adobo with Bok Choy

Hands on time: 10 min. Total Time: 4-8 hours Serves:4

2 medium onions, sliced
4 garlic cloves, smashed
2/3 cup apple cider vinegar
1/3 cup low sodium soy sauce
1 Tb. brown sugar
1 bay leaf
black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 lbs.)
2 tsp. paprika
1 cup long grain white rice
1 large head bok choy cut into 1 in. strips
2 scallions, thinly sliced

In a 5-6 quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 tsp. pepper. Place the chicken on top of and sprinkle with the paprika.
Cook, covered, until the chicken and onions are tender, on low for 7-8 hours or on high for 4-5 hours.
Twenty minutes before serving, cook the rice according to the package directions.
Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3-5 minutes. Serve with the rice and sprinkle with the scallions.

Day 4: Larb Chicken Salad (Could of course be done with ground beef as well.)

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