NEW ORLEANS CHICKEN POT AU FEU / WHITE RICE / ASPARAGUS WITH LEMON ZEST

Note:  My “pot au feu” (meaning “pot on the fire”) is adapted from a New Orleans version of a provincial French dish.  The original recipe featured beef, but the New Orleans version features chicken.

 

–4 chicken tenderloins or breast strips

–hot sauce (optional; like Tabasco)

–garlic powder

–thyme

–milk (1 cup, dairy or almond; soy does not work well in the slow cooker)

–onion (one-half, chopped)

–parsley (fresh if possible)

–tomatoes (1 can, diced, no extra seasoning)

–white rice (instant, two-thirds cup)

–salt and pepper

–olive oil

–asparagus (fresh, 1 bunch)

–lemon zest (lemon peel, bottled)

1 – Place the chicken in a slow cooker.  If spicy is desired, add 1 tablespoon of hot sauce.  Season with garlic powder, thyme, salt, pepper, parsley, and olive oil.  Add 1 can of diced tomatoes with liquid.  Then add 1 cup of almond or dairy milk.  Chop one-half onion, and add to the slow cooker.  Stir.  Cook on low for 5 hours; then remove the chicken, and shred with 2 forks.  Return the chicken to the cooker, and cook for 1 more hour on low.  When finished, place the setting on “warm” until time for dinner.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water to the rice.  Season with salt and olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes for all water to be absorbed.

3 – Cut off the ends of a bunch of fresh asparagus.  Then rinse in a colander, and place in a covered baking dish.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 5 minutes (more if greater tenderness is desired).

4 – Serve the chicken pot au feu atop the white rice, with the asparagus as a side.

–chicken adapted from To the Taste of a King; other recipes original.

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