Slow Cooker Pinto Bean, Jasmine Rice, Chicken Soup
Slow Cooker Pinto Bean, Jasmine Rice, Chicken Soup
This recipe comes from a good friend, he just threw this together and enjoyed it. This is a must try for me.
Ingredients
- 250 grams dry Pinto beans, soaked overnight, rinsed, drained, (1/2 lb)
- 1 cup brown Jasmine rice, soaked overnight, rinsed, drained
- 500 grams chicken breasts, boneless, skinless, cut into large cubes, (1 lb)
- 2 teaspoon dried oregano
- 2 teaspoon ground cumin
- 2 tablespoon ground white pepper
- 1/2 cup dry Mung beans
- sea salt, to taste
- handful fresh peppercorns
- fresh chilis, to taste
Instructions
- Add beans and rice to the slow cooker, add water until it is about 1/2 inch above the beans and rice. Cover and set the slow cooker to High.
- After 2 to 3 hours, boil the chicken on the stove. Use just enough water to cover the chicken by 1/2 inch or so. Cook just long enough to cook the chicken through and get a bit of broth going. Pour broth and chicken into the slow cooker.
- Add the rest of the ingredients. This way you don't need to take the top off of the cooker again unless the water seems to get low. The goal is to keep the water in slow cooker just covering the beans and rice. Continue to cook on High setting for a total of 9 hours.
- This seams odd, but adding the rice early is crucial in making the soup a bit more gravy-like. The rice doesn't need that long to cook, but by cooking it for a long time, it sort of dissolves and makes the soup into a nice gravy.
Notes
1 kilo of chicken breasts will run about 80 Baht, easily making this a meal for under $1 per serving.
Provided courtesy of good friend, Dave Williams.
Thailand.
Thailand.
Most definitely on my “must try” list!
I’m having my 3rd big bowl right now. It keeps well. I find that putting a big dollop of butter in it when reheating really makes it nice! Perhaps I’ll put butter in the recipe next time… although melting it in the bowl once it’s hot is easy.