Griff's Kitchen

Ingredients

4 pounds of boneless/skinless thighs
½ Cup honey
½ Cup light brown sugar
⅓ Cup balsamic vinegar
⅓ Cup low sodium soy sauce
3 tsp minced garlic
2 tsp ground ginger

Procedure

1. In a large bowl, whisk together honey, brown sugar, vinegar, soy sauce, garlic and ginger to create sauce
2. Add chicken to a 5 qt or larger crockpot.
3. Pour the honey mix onto the chicken and mix well.
4. Cook on high in the slow cooker for 4 hours. After 2 hours give the chicken a toss to coat in the sauce again. Cover and continue cooking.
5. Once fully cooked, remove chicken from the crockpot and set aside.
6. Reduce remaining liquid until it begins to thicken.
7. Add the chicken back into the reduced glaze.
8. Serve over rice.

Ingredients

1 large onion, chopped

1 to 2 tablespoons chopped seeded jalapeno pepper

1 tablespoon olive oil

1 garlic clove, minced

1-1/4 cups reduced-sodium chicken broth

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 cup uncooked long grain rice

4 boneless skinless chicken breast halves (4 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

3/4 cup shredded reduced-fat cheddar cheese

Minced fresh cilantro, optional

Directions

In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice.

Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°.

Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Source

Originally published as Santa Fe Chicken in Light & Tasty December/January 2007

Taste of Home: https://www.tasteofhome.com/recipes/santa-fe-chicken/

Ingredients

1 cup Brown Rice – [ short grain ]

1 tsp Olive Oil

1 Red Onion – [ a.k.a. purple onion ]

2 cups Chicken Stock

Kosher Salt – [ to taste ]

Black Pepper – [ to taste ]

1 cup Frozen Peas – [ optional ]

½ cup diced carrots – [ optional ]

Scallions, Parsley or other Greens for Garnish

Procedure

1. Soak rice in a large bowl. Stir the rice slowly and remove any foreign particles

2. Chop onion (and carrot if desired) into desired size…julienne, diced or minced

3. Bring a large saucepan to temperature over medium heat.  Add olive oil and the onion (and carrots if desired) and sauté until onion is translucent

4. Add the chicken stock and stir to loosen any onion stuck on the bottom of the pan

5. Drain the rice and add it to the saucepan

6. Bring the mixture to a boil then reduce to simmer

7. Add the frozen peas (if desired)

8. Simmer for 30-45 minutes while stirring frequently

9. Remove from heat and allow to sit, covered, for roughly 10 minutes

10. Fluff rice with forks while working in the salt and pepper

11. Garnish with scallions, parsley, or other desired greens