The Great American Slow Cooker Book (60 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
1
Toss the chicken, mirin, soy sauce, brown sugar, ginger, and red pepper flakes in the slow cooker until the brown sugar has dissolved and coated the meat.
2
Cover and cook on high for 3 hours or on low for 6 hours, or until the chicken is lacquered yet tender.
TESTERS’ NOTES
•
Rather than using a bottled teriyaki sauce (with too many preservatives), we prefer this streamlined version, a mix of only five ingredients.
•
For the best glazing effect, arrange the chicken thighs in one layer even if you have to squish them to fit.
•
Since the glaze is sticky, consider lightly oiling the inside of your slow cooker canister if it doesn’t have a nonstick finish or has had food burned onto it in the past.
INGREDIENTS EXPLAINED
Mirin is a Japanese rice wine, sweet and aromatic, mostly used in cooking, although finer bottlings are sometimes drunk straight. If you can’t find it among the Asian products or cooking wines at your supermarket, substitute white wine but add ¼ teaspoon granulated sugar for every 3 tablespoons wine.
NOT MUCH
•
PREP TIME:
15 MINUTES
•
COOK TIME:
6 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
3 TO 12
2- TO 3½-QUART
1½ pounds boneless skinless chicken thighs
½ cup thinly sliced yellow onion
2 tblsp moderately dry white wine, such as Viognier
1 tblsp minced peeled fresh ginger
1 tblsp unsalted butter, melted
1 tblsp minced jarred pickled jalapeño rings
½ tblsp minced garlic
4 green cardamom pods
4 whole cloves
½ tsp coriander seeds
¼ tsp cumin seeds
½ 4-inch cinnamon stick
4- TO 5½-QUART
3 pounds boneless skinless chicken thighs
1 cup (about 1 small) thinly sliced yellow onion
¼ cup moderately dry white wine, such as Viognier
2 tblsp minced peeled fresh ginger
2 tblsp unsalted butter, melted
2 tblsp minced jarred pickled jalapeño rings
1 tblsp minced garlic
8 green cardamom pods
8 whole cloves
1 tsp coriander seeds
½ tsp cumin seeds
½ 4-inch cinnamon stick
6- TO 8-QUART
6 pounds boneless skinless chicken thighs
2 cups thinly sliced yellow onion
½ cup moderately dry white wine, such as Viognier
¼ cup minced peeled fresh ginger
¼ cup unsalted butter, melted
¼ cup minced jarred pickled jalapeño rings
2 tblsp minced garlic
16 green cardamom pods
16 whole cloves
2 tsp coriander seeds
1 tsp cumin seeds
1 4-inch cinnamon stick
1
Mix the chicken, onion, wine, ginger, butter, jalapeño, garlic, cardamom pods, cloves, coriander seeds, cumin seeds, and cinnamon stick in the slow cooker.
2
Cover and cook on low for 6 hours, or until the meat is velvety tender and the flavors have blended. Discard the cardamom pods, cloves, and cinnamon stick before serving.
TESTERS’ NOTES
•
This casserole is quite aromatic, thanks to all those spices, and the butter adds a rich silkiness. It’s like a sophisticated, grown-up take on Buffalo chicken.
•
You’ll have to go trawling for the whole spices when the dish is done. (No one wants the pop of a whole clove with their chicken.)
•
If you like tamer fare and don’t want all these pungent spices, halve the amount of cardamom and cloves.
Serve It Up!
Make
Farro Salad:
Combine cooked, drained, and cooled farro (preferably either whole-grain or
semi-perlato
), chopped fennel, chopped red bell pepper, olive oil, stemmed thyme leaves, white balsamic vinegar, and salt in a large serving bowl.
A LITTLE
•
PREP TIME:
25 MINUTES
•
COOK TIME:
5 HOURS
•
KEEPS ON WARM:
1 HOUR
•
SERVES:
3 TO 8
2- TO 3½-QUART
1 tblsp olive oil
¼ pound dried chorizo, or other spicy pork sausage, sliced into 2-inch pieces
1 pound boneless skinless chicken thighs
1¾ cups no-salt-added canned diced tomatoes
1 cup drained and rinsed canned chickpeas
¾ cup frozen green peas, thawed
1 medium yellow onion, chopped
¾ cup chopped jarred roasted red pepper (pimiento)
⅔ cup uncooked medium-grain brown rice
1 tsp minced garlic
1 tsp dried oregano
1 tsp dried thyme
1 tsp mild smoked paprika
½ tsp salt
⅛ tsp saffron
1 bay leaf
4- TO 5½-QUART
2 tblsp olive oil
6 ounces dried chorizo, or other spicy pork sausage, sliced into 2-inch pieces
2 pounds boneless skinless chicken thighs
3½ cups no-salt-added canned diced tomatoes
1¾ cups drained and rinsed canned chickpeas
1½ cups frozen green peas, thawed
1 large yellow onion, chopped
1½ cups chopped jarred roasted red pepper (pimiento)
1⅓ cups uncooked medium-grain brown rice
2 tsp minced garlic
2 tsp dried oregano
2 tsp dried thyme
2 tsp mild smoked paprika
1 tsp salt
¼ tsp saffron
2 bay leaves
6- TO 8-QUART
3 tblsp olive oil
10 ounces dried chorizo, or other spicy pork sausage, sliced into 2-inch pieces
3 pounds boneless skinless chicken thighs
5 cups no-salt-added canned diced tomatoes
2⅔ cups drained and rinsed canned chickpeas
2 cups frozen green peas, thawed
2 medium yellow onion, chopped
2¼ cups chopped jarred roasted red pepper (pimiento)
2 cups uncooked medium-grain brown rice
1 tblsp minced garlic
1 tblsp dried oregano
1 tblsp dried thyme
1 tblsp mild smoked paprika
½ tblsp salt
½ tsp saffron
3 bay leaves
1
Set a large skillet over medium heat for a few minutes, then add the oil. Slip the sausage pieces into the skillet and cook on both sides, turning once, until lightly browned with plenty of fat in the skillet, 3 to 6 minutes. Use a slotted spoon to move the chorizo to a large plate next to the stove.
2
Slip the chicken into the skillet—as many as will fit. Brown on both sides, turning once, about 6 minutes. Transfer the browned thighs to the plate with the chorizo; add more chicken to the skillet and keep browning as necessary.
3
Stir the tomatoes, chickpeas, peas, onion, red pepper, rice, garlic, oregano, thyme, paprika, salt, saffron, and bay leaves in the slow cooker. Tuck the chicken pieces and chorizo into this mixture.
4
Cover and cook on low for 5 hours, or until almost all of the liquid has been absorbed and the rice is tender. Discard the bay leaves and let stand in the covered (but unplugged) appliance for 10 minutes before serving.
TESTERS’ NOTES
•
This casserole is sort of like
arroz con pollo
, a Spanish favorite.
•
Store leftovers quickly in a sealed container in the fridge.
•
Chop up the leftover chicken and sausage, stir them back into the rice mixture, add a beaten egg or two, and form the mixture into 4-inch cakes that you can fry in unsalted butter or olive oil in a large skillet the next day.
INGREDIENTS EXPLAINED
Jarred roasted red peppers are sometimes called
pimientos
—and are sold both whole and chopped. The smaller bits can be too squishy; the whole peppers in jars have a firmer texture. If you don’t want to spring for a whole jar, look for these roasted red peppers on the salad bar at your supermarket. One medium roasted red pepper will yield about ¾ cup chopped pepper.
A LITTLE
•
PREP TIME:
20 MINUTES
•
COOK TIME:
5 HOURS
•
KEEPS ON WARM:
1 HOUR
•
SERVES:
2 TO 8
2- TO 3½-QUART
½ cup plain Greek yogurt
1 small yellow onion, chopped
5 tsp minced peeled fresh ginger
1 tsp minced garlic
½ tsp fennel seeds
½ tsp whole cloves
½ tsp cumin seeds
¼ tsp ground turmeric
¼ tsp cayenne
¼ tsp ground cinnamon
1¼ pounds boneless skinless chicken thighs
1 tblsp unsalted butter, melted and cooled
½ tsp Garam masala
4- TO 5½-QUART
1 cup plain Greek yogurt
1 medium yellow onion, chopped
3 tblsp minced peeled fresh ginger
2 tsp minced garlic
1 tsp fennel seeds
1 tsp whole cloves
1 tsp cumin seeds
½ tsp ground turmeric
½ tsp cayenne
½ tsp ground cinnamon
2½ pounds boneless skinless chicken thighs
2 tblsp unsalted butter, melted and cooled
1 tsp Garam masala
6- TO 8-QUART
1¾ cups plain Greek yogurt
1 large yellow onion, chopped
5 tblsp minced peeled fresh ginger
4½ tsp minced garlic
2 tsp fennel seeds
2 tsp whole cloves
2 tsp cumin seeds
1 tsp ground turmeric
1 tsp cayenne
1 tsp ground cinnamon
4½ pounds boneless skinless chicken thighs
3 tblsp unsalted butter, melted and cooled
2 tsp Garam masala
1
Stir the yogurt, onion, ginger, garlic, fennel seeds, cloves, cumin seeds, turmeric, cayenne, and cinnamon in the slow cooker until the sauce is uniformly colored.
2
Toss the chicken, butter, and garam masala in a large bowl until the meat is coated in the spice mixture. Tuck the thighs into the yogurt mixture, then scrape every last drop of spices and butter into the cooker.
3
Cover and cook on low for 5 hours, or until the meat is tender and cooked through.
TESTERS’ NOTES
•
Thoroughgoing comfort food, Rogan Josh is a Kashmiri dish, usually made with lamb, although we prefer it with chicken in the slow cooker for a cleaner, brighter taste.
•
Although Rogan Josh is traditionally made with shallots, not onions, we prefer the latter’s slightly more earthy taste in this long-cooked version.
•
If you don’t have Greek yogurt, strain regular plain yogurt in a coffee-filter–lined or cheesecloth-lined colander set in the refrigerator over a bowl to catch the drips. It takes two to three times the amount of regular yogurt to yield the necessary amount of strained yogurt.
INGREDIENTS EXPLAINED
Garam masala is a blend of ground spices from northern India—technically a curry, although with less flexibility among the chosen spices and so a category on its own. The name means “warm spices,” a bow to its alleged warming properties. Look for brands that contain cloves, cinnamon, cumin, and cardamom.
ALL-AMERICAN KNOW-HOW
Make your own
Garam Masala:
Blend 3 tablespoons ground coriander, 1½ tablespoons ground cinnamon, 1½ tablespoons ground cumin, 1 tablespoon ground ginger, 1 teaspoon ground cloves, 1 teaspoon ground fenugreek, 1 teaspoon ground black pepper, ¾ teaspoon ground cardamom, and ½ teaspoon turmeric in a small bowl. Store it, covered, in a small glass bottle or a small plastic container in your spice cabinet or drawer for up to 4 months.
Serve It Up!
Make an easy rice dish by tossing together long-grain white or brown basmati rice, minced peeled cucumber, minced red onion, corn kernels, and a little rice vinegar for a tart spark.
with apricots
NOT MUCH
•
PREP TIME:
10 MINUTES
•
COOK TIME:
5 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
2 TO 8
2- TO 3½-QUART
1 pound bone-in skinless chicken thighs
⅓ cup quartered dried apricots
3 tblsp shelled unsalted pistachios
4 tsp packed dark brown sugar
4 tsp minced peeled fresh ginger
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground cumin
⅛ tsp salt
4- TO 5½-QUART
2½ pounds bone-in skinless chicken thighs
¾ cup quartered dried apricots
½ cup shelled unsalted pistachios
3 tblsp packed dark brown sugar
3 tblsp minced peeled fresh ginger
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
½ tsp salt
6- TO 8-QUART
4 pounds bone-in skinless chicken thighs
1⅓ cups quartered dried apricots
¾ cup shelled unsalted pistachios
⅓ cup packed dark brown sugar
⅓ cup minced peeled fresh ginger
1¾ tsp ground cinnamon
1¾ tsp ground coriander
1¾ tsp ground cumin
1 tsp salt
1
Mix the chicken, apricots, pistachios, brown sugar, ginger, cinnamon, coriander, cumin, and salt in the slow cooker until the sugar has melted into a coating for the meat.
2
Cover and cook on low for 6 hours, or until the chicken is falling-off-the-bone tender.
