Growing up in Southeastern Michigan, we were (and still are) lucky enough to be surrounded by Mediterranean "Coney's". These are like 24 hour diners. Some are Greek, Italian, Middle Eastern, etc. Each have an extra "specialty" like Gyro, Saganaki, Fatoush, Shish Tawook.... I digress
This recipe is inspired by my husbands FAVORITE soup, Greek Chicken Lemon Rice. We've actually left one Coney and gone to another because they were out! He always get's a cup as an appetizer, so when I asked him what he would like to go with this he said "a cheeseburger"! No such luck!
1 cup of Jasmine rice, white
1/2 small onion, diced
2 tablespoons olive oil
8 garlic cloves, peeled and smashed
1/2 cup water
3-4 Cups Chicken broth (depends on how much broth you like)
1 cup fresh (I used bottle) lemon juice
1 dash Tabasco sauce
4 Boneless, skinless Chicken Breasts
1 tsp Cracked Black Pepper
Put everything except for the chicken in your slow cooker, mix thoroughly. Place the chicken breasts on top, cover and cook for about 4 hours on low, open, flip the chicken over, and then cook another 4 hours on low. You can either shred the chicken, or eat the breasts whole. Enjoy!!
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