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Tony's Wildfire Rice Chicken Crockpot Stew
June 9, 2006

Another exciting "Tony" modification of an existing (yet, bland) recipe I found! This rib-sticking delight has a burst of different complimentary flavors in every bite, and still remains a somewhat healthy dish.

1-1/2 lbs. boneless, skinless chicken breasts, cut into small strips
1 lb. of bacon
1 Vidalia onion, chopped
8 cloves of garlic, finely minced
20 oz. condensed chicken broth
1-1/2 cups water
10 oz. can condensed cream of chicken soup
16 oz. bag of peeled baby carrots
8 oz. of shiitake mushrooms, sliced and/or diced
16 oz. of Minnesota wild rice
20 shakes of Tabasco® Sauce
Fresh ground black pepper (don't be shy on adding black pepper)
Medium pinch of fennel seeds
Kosher salt to taste (shouldn't need much)

In large skillet, cook bacon until crisp. Remove bacon and chill in refrigerator. Leave about 1 tablespoon of your bacon drippings in the skillet. Add onion and garlic to skillet and cook and stir for about 5 minutes.

Place wild rice, carrots and mushrooms in crockpot. Top with chicken pieces and pour onions and garlic from skillet over chicken. Add the condensed chicken broth, soup and water. Go nuts with your Tabasco® Sauce and grind some black pepper over the batch along with your pinch of fennel seed. Stir well to let all the ingredients get to know each other with friendly handshakes and hugs. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure all of the wild rice is submerged in the aromatic liquid. Reduce crockpot setting to LOW and cook, covered, for 6 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot during the last 30 minutes of cooking time. Serves about 8 (or about 4 if you are serving it at deer camp).

Bon Apetit!




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