Asian-Style Chicken And Rice

Asian-Style Chicken And Rice 2 pounds bone-in, skin-on chicken breast halves 2 stalks lemongrass 2 cans (14 ounces each) reduced-sodium chicken broth 1 1/2 cups frozen shelled edamame, thawed 1 cup converted long-grain rice 1 rib celery, sliced on an angle 1/4 cup finely chopped fresh cilantro 2 scallions, sliced on an angle 2 packets (1.25 ounces each) chow mein seasoning mix Position a rack 4 to 6 inches from heat and preheat broiler. Line a baking sheet with foil. Trim fat from chicken. Place chicken pieces on baking sheet, skin side up. Broil for 8 to 10 minutes, or until skin is golden and begins to crisp. Peel the tough outer leaves from the lemongrass and cut stalks into 4-inch-long pieces. With the back of a knife, bruise the lemongrass several times. In a 5-quart slow cooker, stir together lemongrass, chicken broth, edamame, rice, celery, cilantro, scallions, and chow mein seasoning mix until thoroughly combined. Add chicken. Cover and cook on HIGH for 3 to 4 hours. TIP: The broiling step may be omitted, but it produces a better-flavored dish.