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Sunny Stewed Chicken

by Jan

Solar Cookerd Stewed Chicken

2 - 2 1/2 lbs boneless/skinless thighs
1 lemon, juiced
2-3 cloves garlic chopped coarse
4-5 ribs of celery sliced
1 14.5 oz can Fire Roasted CA brand salsa (or equivalent of your choice)
1-2 Tbsp crushed leaf oregano
coarse ground black pepper to taste
aprox 1 cup bulgar wheat

Trim the thighs of excess fat, cut into 1/2's or 1/3'rds and place in the
enamel bowl. Juice the lemon, strain out seeds, add crumbled oregano, let sit while you prep the other ingredients. (At this point you can add other elements if you wish, fresh parsley, chopped fresh peppers. julienned carrot strips, whatever.)Chop or slice the veggies to preference, add
to thighs, pour lemon juice over, add the can (or jar) of salsa, add pepper , and toss it all together to mix. Place in preheated Hot Pot bowl (within the reflector panels on an elevated cake type cooling rack) and cook for 3 to 3& 1/2 hours. 45 min. to 1 hour before you plan to eat (or transfer to an insulated holding box) add the bulgar, stir briefly, and re-cover the pot as quickly as possible. The bulgar will expand and absorb the juices in the bowl, but some discretion is necessary in determining how much to use. The actual age of the bulgar and its degree of dehydration are factors, as well as how moist or dry you want the end product - which can either be eaten in bowls as is, or made into absolutely lovely soft tacos or burritos, or enchilada stuffing. Beyond YUMMY !!


Thank you Jan for this really appetizing recipe.
It sounds great.


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