Honey Garlic Chicken and Rice

Instructions

1. 1

   Use boneless, skinless chicken thighs, fully thawed and refrigerated until loading. Cut the carrots into 2 cm chunks and mince the garlic. In the Crock-Pot, stir together the honey, soy sauce, garlic, vinegar and 150 ml of the water. Add the carrots and chicken, turning the chicken to coat.

2. 2

   Cover and cook on HIGH for 3 hours, until the thickest part of each thigh reaches 165°F/74°C on a food thermometer. Keep the peas frozen until their cooking stage.

3. 3

   Briefly transfer the chicken to a plate. Stir the dry, uncooked rice and remaining 350 ml room-temperature water into the hot cooking liquid, distributing the rice evenly beneath the liquid. Immediately return the chicken, arranging it on top. Cover and cook on HIGH for 60 minutes without lifting the lid.

4. 4

   Quickly add the frozen peas around the chicken and gently fold them into the rice. Cover and cook on HIGH for another 30 minutes, until the rice is tender and most of the liquid is absorbed. Check that the chicken and the center of the rice-and-pea mixture reach 165°F/74°C. If the rice is still firm, continue on HIGH in 15-minute increments until tender; cooker performance varies.

5. 5

   Switch off the Crock-Pot and leave covered for 10 minutes so the rice finishes absorbing the sauce. Lift the chicken onto a plate, gently fluff the rice with a fork, and divide the rice, vegetables and chicken among four bowls.