CHICKEN TENDERS WITH FRESH TOMATO – SLICED ONION – CUMIN – PAPRIKA – PARSLEY – MINCED GARLIC ATOP BROWN RICE & IN BROTH

Note:  This recipe starts a two-week unit on the best slow cooker recipes for chicken, cod, shrimp, and salmon that I can find—while I wait for a new microwave to be delivered and installed.

–6 chicken tenderloins or breast strips

–tomato (fresh, chopped, medium)

–onion (one-half, sliced)

–cumin (bottled; 1 teaspoon))

–paprika (bottled; 1 teaspoon)

–parsley (bottled, dried; 1 tablespoon; don’t try to use fresh)

–garlic (minced, bottled, 1 tablespoon)

–brown rice (two-thirds cup dry)

–chicken broth (non-fat, low sodium, 1 and one-half cups)

–salt and pepper

–olive oil

1 – Place the brown rice on the bottom of the slow cooker. 

2 – Place tomato, onion, cumin, garlic, salt, pepper, and 3 drops of olive oil in a mixing bowl.  Stir well, and then place atop the brown rice in the cooker.

3 – Place the chicken on top.  Season with salt, pepper, paprika, and olive oil.

4 – Add the chicken broth.  Finish with parsley on top.

5 – Cook on low for 5 and one-half hours.

6 – Serve the chicken and rice hot.

–chicken adapted from Diethood, the eating effect blog.

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