[Company]
Makes 8 servings
Fast 20-minute cook time
In a 6-qt. electric or stove-top pressure cooker combine chicken and the next five ingredients (through ginger). Lock lid in place. Set an electric cooker on high pressure to cook 20 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 20 minutes. Remove from heat.
For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Transfer chicken to a cutting board; shred with two forks into large pieces. Stir shredded chicken into rice mixture. Serve hot in bowls and top with poached egg, avocado, cilantro, green onions, and/or hot sauce.
Slow 6-hour low or 3-hour high cook time
Lightly coat a 3½- or 4-qt. slow cooker with cooking spray. Add the next six ingredients (through ginger). Cover and cook on low 6 to 7 hours or high 3 to 3½ hours. Transfer chicken to a cutting board; shred with two forks into large pieces. Stir shredded chicken into rice mixture. Serve hot in bowls and top with poached egg, avocado, cilantro, green onions, and/or hot sauce.
In an extra-large skillet combine 8 cups water and 2 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break surface of water). Break an egg into a cup and slip egg into simmering water. Repeat with seven more eggs, allowing each egg equal amount of space in skillet. Simmer, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs. Season to taste with salt and black pepper.
Per serving 271 cal., 10 g fat (3 g sat. fat), 238 mg chol., 777 mg sodium, 22 g carb., 1 g fiber, 1 g sugars, 23 g pro.