Dice the tomatoes.
Quarter the Mushrooms.
Half the Jalapenos and if you don't like the heat cut out the white vein on the inside of each half. Then proceed to the cut the halves in thin strips and make sure they are similarly proportionate in size to the tomatoes.
Strip all chicken off bone and slice into cubes.
Add chicken to pan and fully cook before adding vegetables (stir often).
Add rice to pan.
Add Vegetables to Pan.
Add a Teriyaki Sauce or Asian Sauce of your choice. As long as it is thick.
Sprinkle Small amount of Sesame Seeds in mixture and stir.
Pour into large bowl.
Congratulations! You just made Sesame Chicken.
For any other recipe help or questions email me at:
morningstar113@gmail.com
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Slow Cooked Chicken With Tomatoes, Jalapenos, Mushrooms and Rice !

The aroma of this dish cooking ever so slowly in the crock pot will tempt you to open the cover and sample!

The following recipe serves 4 hungry stomaches :)

Ingredients

* 1 medium white onion, cut into 1/4 inch thick rounds
* salt
* mushrooms of your choice
* 8 skinless chicken thighs (bone in or out, 1 1/2 pounds)
* 1 1/4 lbs medium Tomatoes, husked, rinsed and sliced 1/4 inch thick (8 to 12)
* 1/4 cup sliced ( canned pickled ) jalapeno pepper
* 2 tablespoons jalapeno juice
* 4 portions of rice
additional you can add :
1 medium white onion, cut into 1/4 inch thick rounds
1/3 cup fresh epazote leaves, loosely packed (or 1 cup cilantro leaves, loosely packed) which are a typical Mexican kitchen herbs
4 medium red skin boiling potatoes, sliced 1/4 inch thick (about 1 pound)

How To:

Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the chicken thighs, mushrooms, then ( epazote or cilantro ) and then Tomatoes ( Potatoes ) . Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours.

Carefully transfer a portion of the pollo Pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro.

Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter) heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. In the meantime prepare the rice. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.

And then FINALLY ...... ENJOY !

Regards

Samson
Source(s):
Experience :)

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1. cook rice to al dente

2. saute mushrooms, jalepenos, onion, adding some dried oregano (1-2 teaspoons), salt (1 teaspoon), black pepper ground (1/2 teaspoon)
-- slice mushrooms
-- slice jalepenos into long thin strips (not julienne -- thicker strips)
-- do you have an onion? obtain an onion. slice it into strips (cut in 1/2, then cut with the rings to create strips)
(this is a traditional take on "rajas" which is a chile, onion, herb mixture!)

-- take off heat when onions are just turning translucent and the mushrooms have shrunk and are soft

3. brown thighs on both sides
-- season the chicken thighs (remove skin if on and trim fat) with salt/pepper
-- get a pan, heat it up, add extra-v olive oil (few tbspns),
-- cook on both sides until brown (they don't have to be all the way cooked at this stage)

4. prepare to bake
-- add a thin layer of your onion/pepper mixture to the bottom of a suitable size casserole
-- add the chicken thighs
-- mix the rice and onion/pepper mix with some light cream (use enough cream to just wet the mixture), I personally would use more of the onion/pepper mix and less rice
-- add the rice mixture to the chicken (in and around, just to the top, don't cover)

5. bake at 350 for 30-40 minutes or until rice is fully cooked to taste. you could add some farmers cheese (queso fresca) or a cheddar/jack mix to the top during cooking. You don't want the cheese to over brown however, and, queso fresca has different melting properties.
Source(s):
My cooking knowledge.

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Personally I would make spanish rice
(Rice and Tomatoes check, add Jalapenos to taste if desired) http://elise.com/recipes/archives/000040spanish_rice.php

I would then grill the mushrooms and chicken, or you could make a tinfoil pouch and bake the chicken in its own juices with the mushrooms and jalapenos.

If there are any leftovers have a chicken sanwich, or toss it into tomato soup the next day.

Now I am getting hungry. . .
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Okay, brown the chicken thighs. Do you have flour and oil in the house? Add salt and pepper to your flower, wash thighs, flour them. Brown them in the heated oil, turning once. Remove to a plate. Pour off oil, reserving 1 T.
Add tomatoes, mushrooms jalaps, and rice, and cover half way with water. Do you have chicken soup powder mix? If so, add that and cover with water by one inch. Simmer on low until water/broth is absorbed. Warm through and serve.
Source(s):
My own genius.

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