Delirious Crock Pot Chicken and Rice
2 Onions, Chopped
2 Green Bell Peppers, Chopped
4 Carrots, Cut Into Match-Stick Size Pieces
2 Pounds Skinless, Boneless Chicken Breasts, Cut Into Cubes
1 Cup Orange Juice
1 Cup Whiskey or Balsamic Vinegar
1 Cup Brown Sugar
¾ Cup Whit Rice Vinegar
1 Teaspoon Red Pepper Flakes, Or More To Taste
2 Teaspoons Ground Ginger
1 Teaspoon Asian (toasted) Sesame Oil
1 Tablespoon Butter, Or To Taste
½ Cup Orange Juice
1 Tablespoon Cornstarch
2 Cups Water
1 Cups White Rice
Step 1 Bring Water to boil add rice. Bring back to boil on medium heat. Simmer for 5 minutes. Turn off burner and let sit for 25 minutes. DO NOT REMOVE LID. For serving add 4 tablespoons of good butter and stir to melt.
Step 2 Place onions, green bell peppers, and carrots in the Dutch Oven; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine.
Step 3 Place in a 350 Degree Oven to braise for 4-5 hours. Keep on 250 Degrees to keep warm until serving time. Add water ½ cup at a time to keep moist if needed.
Step 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.
Pressure Cooker: Prepare Rice as normal, set aside
Close and lock the lid of the pressure cooker. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME.