Tuesday, April 24, 2012

Laptop Lunches #84

Orange slices, a Babybel cheddar, some Hershey's caramel kisses in a heart-shaped silicone cup, barbecued chicken and veggies, and long grain white rice.

The chicken recipe is one I came up with, out of necessity, while living in a dorm many years ago. We couldn't cook in our rooms, and we had to stay in the overly crowded kitchen unless we were using a slow cooker or rice cooker or that sort of thing, so barbecued chicken and veggies with rice was born. Really, this is just an American curry of sorts. I've made it a lot and it's really foolproof:

Barbecued chicken and veggies

About 2 pounds bone-in chicken leg pieces (thighs and/or drumsticks, with or without skin)
2 large potatoes, peeled and diced
About 1/2 a bag of baby cut carrots
1 onion, peeled and diced
1 bottle barbecue sauce (I prefer spicy kinds, but this time I used a brown sugar sauce)

Mix veggies in bottom of slow cooker. Place chicken on top of veggies. Pour barbecue sauce over chicken and veggies. Cook on low for 8-10 hours, or high for 4-6 hours, until potatoes are cooked through. Serve over rice.

You can really do as much veggies and chicken as will fit comfortably in the slow cooker. You won't really need extra barbecue sauce. My favorite part is the barbecued potatoes.

1 comment:

  1. Excellent! Thanks for taking the time to post this.

    ReplyDelete