Spicy Chicken Supreme

Submitted by Nana Lee

"by Tricia Reynolds, a ricecooker,com member"

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 whole chicken, cut up
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (14 ounce) can Rotel tomatoes & chilies
• 0.5 (8 ounce) jar salsa, your choice
• 1 (14 1/2 ounce) soup can milk
• 0.5 (7 ounce) soup can water
• 2 tablespoons Wondra Flour
• 16 ounces spaghetti

directions

1. Place cream of chicken soup, tomatoes, salsa, milk and water in rice cooker.
2. Stir to combine. Add chicken. Set to "Cook.".
3. Check after about 30-45 minutes. If chicken seems done, take out and debone.
4. Thicken sauce with Wondra. Add chicken back to cooker. Set on "Cook" again.
5. Meanwhile, cook spaghetti. Chicken will be done by the time spaghetti is cooked.
6. Serve with crusty bread and a salad.

7. NOTE:

8. This recipe could also be started the day before using so you can remove the chicken and cool it overnight; and by refrigerating the liquids overnight you can remove the layer of solidified fat.
9. Just bring the liquid and de-boned chicken up to a boil in the ricecooker and continue with the rest of it.

Reviews

[KateL]

5 Stars for taste, but cooking time was double what was stated in recipe and it was a hassle to skin and debone the chicken in the middle of the process. Chicken was essentially stewed in the Rotel-salsa-cream soup mixture, with the skin of the chicken rendering fat to mix with the Wondra, yielding a sauce with some depth, which will be even better a day later. I was curious to try cooking a chicken in my Aroma 10-cup rice cooker. All in all, I would prefer baking in the oven with more predictable cooking time, using boneless skinless chicken breasts, allowing me to make brown rice in the rice cooker. I loved the slight bite to the chicken from the Rotel and the salsa. Made for November 2008 My 3 Chefs.