WHY DOES MY RICE COME OUT STICKY RECIPES
EASY SLOW-COOKER JAMBALAYA RECIPE | MYRECIPES
Have dinner ready when you come home with this ultimate, slow-cooker Jambalaya. Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is perfect for the slow-cooker as all the flavors blend together over time in a marvelous way. As a simple one-pot meal, bring Jambalaya to your next potluck as a crowd-pleasing dish that doesn't skimp on flavor or presentation. Don’t be afraid of making too much because leftover Jambalaya still tastes great warmed up the next day with a splash of your favorite hot sauce.
Provided by MyRecipes
Total Time 5 hours 20 minutes
Prep Time 20 minutes
Cook Time 5 hours 0 minutes
Yield 8 Servings
Number Of Ingredients 14
Steps:
- Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
- Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
Nutrition Facts : Calories 457 calories, CarbohydrateContent 19 g, CholesterolContent 216 mg, FatContent 22 g, FiberContent 2 g, ProteinContent 43 g, SaturatedFatContent 7 g, SodiumContent 621 mg
STICKY GARLIC PORK CHOPS - ALLRECIPES
This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn't call for any hard-to-find ingredients. I served this with some bok choy brown rice.
Provided by Chef John
Categories Pan Fried Pork Chops
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 pork chops
Number Of Ingredients 10
Steps:
- Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
- Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
- Remove chops to a plate, scraping any excess marinade back into the baking dish.
- Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
- Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
- Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
- Plate each pork chop and spoon a portion of the sticky garlic sauce on top.
Nutrition Facts : Calories 499.9 calories, CarbohydrateContent 42.4 g, CholesterolContent 90.2 mg, FatContent 21 g, FiberContent 0.4 g, ProteinContent 35 g, SaturatedFatContent 7.6 g, SodiumContent 1813.4 mg, SugarContent 38.1 g
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