Spicy Chicken Supreme
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by Tricia Reynolds, a ricecooker,com member
- Ready In:
- 1hr 15mins
- Serves:
- Units:
1
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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
- Place cream of chicken soup, tomatoes, salsa, milk and water in rice cooker.
- Stir to combine. Add chicken. Set to "Cook.".
- Check after about 30-45 minutes. If chicken seems done, take out and debone.
- Thicken sauce with Wondra. Add chicken back to cooker. Set on "Cook" again.
- Meanwhile, cook spaghetti. Chicken will be done by the time spaghetti is cooked.
- Serve with crusty bread and a salad.
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NOTE:
- 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.
- Just bring the liquid and de-boned chicken up to a boil in the ricecooker and continue with the rest of it.
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RECIPE MADE WITH LOVE BY
@Nana Lee
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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.Reply
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Reply
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by Tricia Reynolds, a ricecooker,com member
