Side Dishes

Indian Lemon Cilantro Chicken and Yellow Rice

October 6, 2016 by Kate Thompson 4 Comments

Everything delicious I know about Indian food, I learned from Madhur Jaffrey.

She is a goddess. This recipe is based on two recipes from her Indian Cooking book, Lemony Chicken with Fresh Coriander and Aromatic Yellow Rice.

Anyone I’ve ever made these for loves them and they turned out amazing in the thermal cooker.

You start by browning chicken chunks in your large pot with some oil. When they’re lightly browned but not cooked through, add your minced garlic, jalapeno, ginger paste, and spices.

Cook them for a minute until the spices are nice and fragrant.

Then add your liquids. Bring everything to a boil. When it’s boiling hard, to the point that it can’t be stirred down, let it continue to boil for three minutes. Then place the large pot in the cooker, cover and seal.

Yellow Rice

If you are make yellow rice as well in the upper pot (both recipes are included in this post.), start water boiling as the chicken finishes browning. Add rice and spices to the boiling water and boil for three minutes as well.

Nest the smaller rice pot inside the larger chicken pot.

Cover.

Seal.

Let cook.

This should be ready in 2 hours but can continue to cook for up to 8, depending on how heat efficient your personal thermal cooker is.

Nutrition

Calories

613 cal

Fat

38 g

Carbs

35 g

Protein

33 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Indian Lemon Cilantro Chicken and Yellow Rice

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Ingredients

4 1-inch cubes fresh ginger peeled and coarsley chopped
8 Tbsp plus 2 Cups water
6 Tbsp vegetable oil
4 chicken breast halves, cut into 1-inch pieces
1 heaping Tbsp minced garlic
5 bunches fresh cilantro
1/2-1 fresh jalapeno
1/4 tsp cayenne pepper
4 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 tsp salt, or to taste
1/4 cup lemon juice
Rice Ingredients
2 1/2 cups rice
4 cups water
1 tsp salt
3/4 tsp turmeric
3-4 whole cloves
1 cinnamon stick
3 bay leaves
3 Tbsp butter, cut into small pats (optional)

Instructions

Blend ginger and 8 Tbsp water in an electric blender or food processor.

Heat the oil over medium heat in your large thermal cooker pot.

Add chopped chicken pieces and lightly brown.

Add garlic, ginger paste, jalapeno, and dry spices to pot with chicken and stir for 1 minute.

Add 2 cups water, fresh cilantro, and lemon juice.

Bring to a boil.

When the liquid is boiling so hard it cannot be stirred down, set a timer for three minutes and boil while stirring frequently.

Remove pot from heat, put a lid on it, and seal it in your thermal cooker.

Remove and serve over rice after 2-8 hours in the cooker, depending on how long your cooker will safely keep it warm.

If you're making rice, boil water.

Add rice and spices and boil hard for 3 minutes.

Place rice pot nested inside chicken pot.

Cover with lid, seal in thermal cooker, and let cook for 2-8 hours.

When ready to serve, fluff rice with fork and mix butter into the rice.

http://thermalcookerrecipes.com/indian-lemon-cilantro-chicken-and-yellow-rice/

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

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Overnight Steel-cut Oats in a Thermal Cooker

September 22, 2016 by Kate Thompson 2 Comments

Have you ever made overnight steel-cut oats in a slow cooker? I have. And I love it. I love waking up to a freshly-made, filling breakfast.

So, I wanted to try steel-cut oats in the thermal cooker first thing. We were headed out on a big family vacation at a cabin near Bear Lake in U-daho. I offered to make steel-cut oats for the group.

Here’s how it works. I made a HUGE batch that first time, but the idea is the same no matter how much you’re making.

I boiled the water with a little salt. Then I added the oats, a little cinnamon and some butter. I boiled the whole thing for three minutes.

Then I put the lid on the pot, removed it from heat and sealed it in the thermal cooking unit. 8 hours later when we woke up, we had hot, perfect oats.

Everyone expected to microwave the oats when I opened the cooker, but they were still steaming hot.

These cook more similar to rice than to traditional oatmeal. We add milk and fruit when serving to make the dish more cereal-like. If you like a mushier cereal, play around with the amount of water you add. I like mine to have a little texture.

The best thing about cooking these in the thermal cooker rather than a slow cooker is cleanup. Because the oats are not subjected to a heat source for the full eight hours, they don’t get baked on the sides. So it’s much easier to clean the pot when you’re done.

Enjoy waking up to a delicious hot meal!

Nutrition

Calories

53 cal

Fat

6 g

Carbs

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Overnight Steel-cut Oats in a Thermal Cooker

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Ingredients

4.5 Cups water
1 tsp salt
1 tsp cinnamon
2 Cups steel-cut oats
2 Tbsp butter

Instructions

Bring salt and water to a boil.

Add oats, cinnamon, and butter.

Bring back to steady boil and cook for 3 minutes.

Remove from heat, cover with inner lid, and seal in thermal cooker.

Let it cook for approximately 8 hours.

Serve hot with milk, fresh fruit, jam and/or brown sugar.

http://thermalcookerrecipes.com/overnight-steel-cut-oats/

If in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

The Best Way to Cook White Rice – In a Thermal Cooker!

September 8, 2016 by Kate Thompson 4 Comments

Do you know about the new BEST way to cook white rice?

It’s rice. It’s white. This is the simplest of foods and I’ve been cooking it for years. I didn’t think you could surprise me with a new method or recipe when it came to white rice.

In a pot. On the stove.

In a rice cooker. ~~My favorite~~. My OLD favorite.

When I got my thermal cooker, rice was one of the first things I tried.

It’s simple.

It’s fast.

And it comes out perfectly in the thermal cooker every time.

We’ve experimented with cooking time and have had great, perfectly-cooked rice with a total cooking time of anywhere from 2-5 hours so far. The five-hour rice was a bit mushier than the two-hour but still delicious, no more mushy than if it had sat in a rice cooker for 5 hours.

So if you’re up for perfect, delicious, portable rice, try it in a thermal cooker. The good news is, if you have a cooker with nesting pots, you can cook the rice in the top pot and sauce and meat in the bottom.