On my recent trip to Atlanta I mentioned that I went to a small party for my friend Waffles – he’s the new face of Mike’s Harder Apple Firebomb – well, at least one of the four new can designs anyway. But if you ask me his is the best can! Pricilla had the full report on the party on her blog; the guest of honor got a little wild. I can’t drink because of my medications but I did take a little sip so I could taste the new addition to the Mike’s Harder line and I thought it was pretty tasty – like a fizzy cider with a hit of cinnamon. My thoughts immediately turned to cooking. What a surprise – right? I brought home two cans from the party and thought I would experiment with one savory and one sweet creation.
For the savory I had originally thought pork but I rarely have pork in my freezer so I went with chicken instead. I always have chicken. I knew that apples and chicken would be delicious together. I decided to enhance the broth with onions and bay leaves. I knew it would need something to complement so I decided on what I ultimately called a “spiced rice.” I simply dressed up Jasmine rice with raisins, pumpkin seeds and cinnamon.
So head out to find some Apple Firebomb and drink a can and then use another to make this really tasty chicken dinner. While it’s cooking take a look at Waffles’ blog – you’ll love it. It’s funny and it will make you smile.
Firebomb Apple Chicken with Spiced Rice
3 pounds chickens legs and thighs – bone in
3 small onions
2 large apples
1 can (16 oz) Mike’s Harder Apple Firebomb
2 cups apple cider
2 bay leaves
1 tsp salt
1 tsp freshly ground pepper
For the Rice:
4 cups prepared Jasmine rice
1/2 cup toasted pumpkin seeds
1/2 cup raisins
1 tsp cinnamon
1 clove garlic, pressed
1 TBS canola oil
1 tsp salt and freshly ground pepper
Cut the onions into quarters and place them in the bottom of your slow cooker.
Add the chicken pieces.
For a vegetable I just saute/pan steamed some cabbage. It’s the last of our fresh vegetables so we are enjoying it until it is gone. I simply sliced it, added it to a large saute pan with some water, butter and salt and let it cook until it softened. It kept it’s color and tasted delicious.
The chicken was fall off the bone tender and I loved that this was a no fuss dinner. I just put everything in the slow cooker and basically forgot about it until I had to add the apples. The chicken had a delicious appley flavor with a hint of cinnamon. The apples were soft and sweet. The rice was a perfect complement with the crunch of the pumpkin seeds and the surprise of the raisins. I dusted the chicken and apples with a little parsley at the end just to dress it up as we all know that crock pot cooked chicken isn’t really pretty. I suspect this will be even better on the second night.
The Apple Firebomb Cocktail added something extra that using just apple cider would not have. Any one that cooks with alcohol will understand. It’s that taste that enhances a dish and deepens the layers of flavor. I’m looking forward to formulating my sweet dish – my problem is I have so many ideas and only one can left. I hope I can find some more soon….
A slow cooker recipe with a delicious apple flavor.
- 3 pounds chickens legs and thighs – bone in
- 3 small onions
- 2 large apples
- 1 can (16 oz) Mike’s Harder Apple Firebomb
- 2 cups apple cider
- 2 bay leaves
- 1 tsp salt
- 1 tsp freshly ground pepper
- For the Rice:
- 4 cups prepared Jasmine rice
- 1/2 cup toasted pumpkin seeds
- 1/2 cup raisins
- 1 tsp cinnamon
- 1 clove garlic, pressed
- 1 TBS canola oil
- 1 tsp each salt and freshly ground pepper
- Cut the onions into quarters and place them in the bottom of your slow cooker.
- Add the chicken pieces.
- Add the Mike’s Harder Apple Firebomb and the apple cider. Stir the contents in the slow cooker to mix.
- Add the bay leaves, salt and pepper.
- Set the slow cooker to high and let cook for 4 hours.
- Peel and core the apples. Cut them into 8 wedges each and then cut the wedges in half. Drop them in the slow cooker.
- Cook on low for another 2 hours.
- Make the Rice:
- Add the oil to a large saute pan over medium high heat.
- Add the garlic and stir for half a minute.
- Add the rice, raisins, pumpkin seeds, salt and cinnamon.
- Stir well and heat through.
- Taste and adjust the seasoning if necessary.