Here is a one pot meal that is absolutely wonderful to fix and is a genuinely delightful thing to have on hand for leftovers. That and you set it to cook early in the day and eat it when you want. You can do this overnight in a crock pot or you can do it in the oven in a covered stock pot of you choose. I like using the oven on this one a little better, but to each your own. A longer list of things are needed but it is a phenomenal stew. Go ahead and gather these items.
1 whole chicken
2 bottles of dark or amber lager beer
2 carrots (peeled, sliced)
2 ribs of celery (diced)
1 large white onion (diced)
1/2 pound green beans
1 bag frozen corn kernels
1 large can stewed tomatoes
3 cloves of garlic (diced)
2 bay leaves
2 tbsp black pepper
1 tbsp salt
2 tsp chilli powder
1 tsp dry mustard powder or seed
1 tsp celery salt
1 tsp Cayenne pepper
1 cup long grain wild rice
2 cups chicken stock
Put the onion in a large pot over the stove on medium heat until slightly transparent. Add the celery and carrots, and place the chicken on top of the veggies. Pour the two bottles of beer in and add the rest of the veggies. Fill the rest of the pot with water to the top of the chicken.Dump in the spices and mix in with a wooden spoon, cover and place in a 300ºF oven for about 4 hours, if you want to cook it longer, lower the temp 15 degrees for each hour over. After 4 hours remove from oven and remove the chicken, shred the chicken off the bones and place back into the pot and cook for an additional hour at 250ºF. Prepare your rice per recipe subbing stock for water. Place rice in a bowl and put stew over the top and you're ready to chow down. What comes out of this is a rich stew with delicious flavors and an overwhelming want to get second our even thirds. Save the leftover stew and have leftovers with smashed potatoes or more rice. Sometimes it tastes better the second time around. I hope you enjoy it as much as I do.
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