Delirious Crock Pot Chicken and Rice

Ingredients

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

Prepare Rice

2  Cups Water

1  Cups White Rice

Directions

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.