This month, I am challenging myself to step outside of my comfort zone and cook at least one meal a week from somewhere around the world. This week: the Netherlands (you didn’t expect me to begin this challenge any other way, did you?).
This was a true Dutch meal: meat, potatoes, and vegetable. Simple, with a little thrifty hollander twist.
1 whole chicken
Spice rubbing mixture (I used Happy Salt, an old Shipshewana Amish favorite, to enhance the “Dutch-iness)
2 Tbsp paprika
Salt to taste
Pepper to taste
2 bay leaves
5 medium potatoes, unpeeled
1 small bag carrots, peeled
1 medium onion
1/2 cup chicken broth
Rub chicken with rubbing mixture. Get in the crevices for extra flavor. Rub Paprika, salt, and pepper on top. Place potatoes, carrots, and onion in bottom of crockpot. Set chicken on top of vegetables (this is done so the meat isn’t sitting in its own juice) and place bay leaves on top. Pour chicken broth into bottom of crockpot. Cook on low 7-8 hours or on high 4-5 hours. Enjoy with a glass of white wine.
Any great ideas on what other add-ins would be delicious for this easy Dutch crockpot meal? Stay tuned for the next meal from around the world. Do you want to suggest/challenge a specific region or country for thrifty hollander to create? Please comment below.