Written by Robbie Ferguson, on August 11, 2007

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This sweet, fruity chicken atop rice serves four adults.

Shown served with corn, fresh berry mix and butter-fried white asparagus with bok choy.  I wouldn't normally serve corn with this dish, but my wife wanted it    ... I really need bigger plates if I'm going to be cooking like this - LOL.

Prep Time:  Approximately 35 minutes

Cooking Time:  3 Hours 

Yield:  4 servings in portions same as shown above. 

Ingredients

4 Chicken Quarters (Leg & Thigh)
1/4 cup Unbleached All-Purpose Flour
1 1/4 tsp Celtic Sea Salt
3 Tbsp Extra-Virgin Olive Oil
2 cups Brown Rice
1 can Frozen "Limeade" Concentrate
3 Tbsp Brown Sugar
3 Tbsp Ketchup
1 Tbsp White Vinegar
3 Tbsp Flour (in addition to previous requirement; to thicken sauce)

Note

You may like to try substituting the chicken for boneless skinless chicken breasts.  It will cost more, but the tenderness and flavour will be exceptional, plus you can experiment with your presentation.  ie. When removing the chicken breasts from the oven, slice them into strips just prior to serving.  Lay down the rice on the plate, and then top with sauce.  Finish the dish with your sliced chicken breast and top with a vibrant garnish such as a flowered cherry tomato, or even a few strips of sweet red pepper.

Also Need

1 Ziploc Freezer Bag

Directions

Place rice in rice cooker along with 4 cups cold water, a dash of salt, a couple tablespoons of butter and a tablespoon or so of an acid medium such as lemon juice or apple cider vinegar.  Of course, being that this is a lime dish, I prefer to use fresh lime juice.  Do not plug in or turn on your rice cooker yet; we just want the rice grain to soak for a couple hours prior to cooking.

Begin pre-heating your pan with 3 Tbsp extra-virgin olive oil. Chop your chicken quarters into drumstick and thigh pieces. Then, skin and de-fat each peace of chicken, rinse and set on a plate. Don't leave the skin and fat on; it will just be mushy and horrible.  Combine 1/4 cup flour and the Celtic sea salt in a Ziploc freezer bag. With a pair of tongs, gently lift and shake off excess water of each piece of chicken, and drop it into the Ziplog bag; coat chicken (ala Shake n' Bake) and then sear pieces on all sides in hot, extra-virgin olive oil. Once browned (a couple minutes per side) remove from heat to prepare sauce.

Make the sauce: Melt limeade concentrate over low heat in slow cooker. Add one can cold water (using the can the juice came in: equal parts 1:1 concentrate:water). Stir in brown sugar, ketchup and vinegar and increase slow cooker to high heat. Add seared chicken, making sure all chicken is well-coated with lime liquid. Cover and set your timer for 3 hours.  Stir gently twice per hour.

Once 2h10m has passed, plug in your rice cooker and turn it on. Time to cook should be approximately 40 minutes; please observe your rice cooker's directions if you're not sure how to cook rice. 

With 15 minutes remaining on your timer, remove chicken from the liquid and space evenly on a baking sheet.  To assist with cleanup later, lay out moistened parchment paper first.  Place in oven at 250°F.  Don't be afraid if you start to see black spots on the chicken; it is not burning; the sweet sauce is beginning to caramelize - it's a good thing.

Pour liquid from slow cooker into a saucepan. Bring to a rolling boil, stirring frequently.  Reduce to medium heat and thicken with 3 Tbsp flour. Once the sauce is cooked (no more raw flour), remove from heat; it will be much too hot to serve, so allowing it to cool slightly is a good idea.

Serve chicken atop rice, with sauce generously drizzled on the portion.  Surround the dish with your choice of vegetable.

Wine-pairing recommendation:   Chilled Gewürztraminer

Eat, and enjoy!  My wife didn't like the white asparagus (I did), but was happy with the bok choy, which is kind of funny.  She demands I make the chicken again, and so is born "Robbie's Fruity Lime Chicken".

Published in : Recipes, Slow Cooker / Crock Pot Recipes