Chicken Kaleidoscope
Submitted by pooja1
Slow-cooked chicken with pineapple, tri-color bell peppers, mushrooms, and Vidalia onions, served over brown rice cooked right in the flavorful broth. A colorful crowd-pleaser for 10.
YIELD
10 servingsPREP
20 minCOOK
7 hrsREADY
8 hrsThey call it Kaleidoscope for a reason: red, green, and yellow peppers, golden pineapple chunks, sliced mushrooms, and sweet Vidalia onions all layered over slow-cooked chicken in a riot of color.
The chicken simmers in pineapple and lime juice for hours until tender, then the vegetables pile on top for the final stretch so they stay vibrant and just slightly crisp.
Here’s the genius move: the broth left behind becomes the cooking liquid for brown rice, which soaks up every bit of that sweet-tart, savory flavor.
Pile it all on a big platter and let everybody dig in. This is party food that feeds ten hungry people without breaking a sweat.
Kitchen Tips
- Cook the chicken until tender but not falling apart; you want it to hold its shape for the presentation platter
- Layer the vegetables in the order listed so the sturdier ones (mushrooms, peppers) go in first and the delicate snow peas go on top
- Save one can of pineapple chunks to layer in with the vegetables for bursts of sweetness throughout
- If your broth measures less than a quart after removing everything, add water to make up the difference before cooking the rice
Ingredients
Directions
Line bottom of slow cooker set on HIGH with chicken.
Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart.
When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given.
Top with butter.
Cook for 1 to 1½ hours more, or until veggies are tender, but not mushy.
Remove chicken and veggies from broth; set aside on a warmed utility platter, covered, in a 200 degrees oven to keep hot.
Broth should measure approximately 1 quart; add salt and brown rice.
Following package directions, cover and cook on HIGH until done.
When rice is cooked, place in center of large, warmed presentation platter.
Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them.
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