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Add a photoServings: 4
Ingredients
- 1 lrg onion minced
- 2 x carrots minced
- 1 1/2 Tbsp. curry pwdr
- 5 c. chicken stock
- 1/4 c. parsley
- 1 x chicken quartered
- 1/2 c. long-grain rice
- 1 c. half and half
- 1 c. frzn peas salt and pepper to taste
Directions
- In crockpot, combine onion, carrots, curry pwdr, stock, parsley, chicken, and rice; stir to mix well. Cover and cook on low for 8-10 hrs or possibly on high for 4-6 hrs.
- With a slotted spoon, gently remove chicken pcs from stock. Set aside to cold slightly. Remove meat from bones; dice chicken and reserve. Throw away bones and skin.
- Transfer veggies and stock to a blender or possibly food processor. In batches, puree mix till smooth; return to crock pot. Add in half and half, reserved chicken, and peas. Adjust seasoning, adding more curry pwdr if you like. Heat on low for 15-20 minutes. Season to taste with salt and pepper
- NOTES : Can be made ahead up to the point of adding the peas and cream. In fact, allowing it to sit in the fridge for 24 hrs gives the flavors even more opportunity to develop. Reheat on high for 2-3 hrs or possibly low for 4-6 hrs. Add in cream and peas 15 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 797g | |
| Recipe makes 4 servings | |
| Calories 910 | |
| Calories from Fat 489 | 54% |
| Total Fat 54.45g | 68% |
| Saturated Fat 17.86g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 733mg | 31% |
| Potassium 1191mg | 34% |
| Total Carbs 34.97g | 9% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.71g | 3% |
| Protein 66.66g | 107% |
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