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Thursday, August 10, 2017

Thursday Recipe - Hawaiian Haystacks

This is another of those build-it-yourself recipes. Everyone puts their own together with whatever they like. It's easy to adapt to various food allergies and preferences. It's also easy to cook, which is always a win in my book.

Hawaiian Haystacks

4-5 boneless skinless chicken breasts (I use the frozen ones straight from the freezer)
2 c. water
1/4 c. cornstarch
2 T. chicken bouillon
1 T. dried parsley
1/2 t. dried oregano
1/2 t. turmeric
1/2 t. paprika
1/2 t. rosemary
1/2 t. thyme
2 c. white rice
1 t. salt
4 1/2 c. water

Put the chicken in a large crockpot. Cover and cook on low 3-4 hours or high 2-3 hours, just until the chicken is barely done.

Remove chicken from the crockpot, leaving the liquid behind. Cut the chicken into bite-size chunks and put back into the crockpot. Mix the 2 c. water, cornstarch, bouillon, and herbs together, then gently stir into the chicken. Cover and let cook on low for another 45 minutes or so.

Meanwhile, combine rice, salt, and 4 1/2 c. water. Bring to a boil then cover and reduce heat to low. Cook for 20 minutes or so until rice is done. Or just dump everything in your rice cooker and let it do its thing.

Serve chicken gravy over rice with any or all of the following toppings. Season with soy sauce to taste.

Toppings (not limited to this list, use your imagination):
sliced celery
shredded carrots
pineapple tidbits
green onions
chopped bell pepper
chopped daikon radish
sliced water chestnuts
bamboo shoots
sliced almonds
raisins
coconut
corn
sliced olives
shredded lettuce
chow mein noodles