First things first, A very Happy New year to you! 2017 was trying, and all I ask is God’s help through the year 2018. I started off 2017 with resolutions and life kind of took over. You look at people and you think they have it going smoothly until you get close to them and experience their daily lives. I’m not good at a lot of things. I stick my foot in my mouth, I’m a worrier and over thinker, and things don’t always seem to go in my favor. I’m just tired of being tired. I want to do well. That is my uttermost desire. Well, let me not be a Debbie Downer. As the year 2018 has begun, I entered with no resolutions really. Because I realized I really cannot do this life by myself. Life gets to you and you get winded and you realize that you have to count on only God for the help you need. This year, I have no resolutions. I just want God to help me push through in this very lonely world. I pray for beauty for ashes, a compensation for all my sad days and with this, I hope your year is merry and bright 🙂
Let’s talk about this recipe….
When it comes to slow cooker recipes, I am always game. Last year a follower reached out to me and asked if Jollof rice could be made in the slow cooker. Funny thing is, I knew it could be made in a slow cooker, but I wasn’t sure of the technical aspects.
This recipe is for “lazy” people like me and for people who find cooking a “chore.”
There are days you know you have to cook, but you have a gazzilion errands to run within a few hours. Pop your rice into the slow cooker, pour in the seasonings and let it cook on it’s own.
One thing I love about slow cooking is the depth of flavor it adds to my dishes. And as for this dish, the flavors were so intense and the rice had that party smell and flavor. It was so good that I teared up a little.
It’s one thing for me to talk about this dish and another thing for you to make it and share in my experience.
- 3 cups of rice(wash until water runs clear; then drain and set aside)
- 3 pieces chicken breasts (chopped into littel pieces)
- 2-3 table spoons tomato paste
- 3 plum tomatoes
- 2red bell peppers
- 1 habanero pepper
- 1 tsp smoked paprika(optional)
- 1tsp thyme
- 1 sprig of thyme
- 1 bay leaf
- 1tsp curry
- 1tsp white pepper
- 1tsp black pepper
- 1 onion
- 3 garlic cloves
- ¼ tsp ginger paste
- ¼ tsp nutmeg
- 4 cups meat stock
- ¼-1/2 cup oil
- 1tbsp butter
- 1 handfull onion
- 1 handfull tomatoes
- Blend tomatoes, peppers and half of the onion. Pour into a pot and boil until the water is dry and the blend looks like a paste.
- season chicken with salt and pan fry in a tsp of oil; then set aside.
- In the same pan you cooked the chicken, pour the remaining oil and butter, chop in the remaining onion and fry until translucent. Add the garlic and fry with the onion until fragrant; then add the bay leaf, thyme, curry, smoked paprika, white pepper and black pepper and stir into the onion and garlic mix for a minute. Add the tomato and pepper blend and fry for a minute or two. Mix the tomato paste with a bit of the meat stock or water and pour into the tomato blend. Fry until the oil has risen to the top;(remove any excess oil) then pour the mix into a well greased slow cooker or crock pot. The greasing of the crock pot helps to prevent burning.
- Add the rice and mix. Place the chicken on top the rice, add the water or meat stock, one sprig of thyme, salt and or bouillon. Cover and cook on high for 2½ to 3 hours; making sure to open the rice at the 3 hour mark to see if the rice needs more liquid. Once the rice is done, add the ginger, nut meg, and any other garnish like onion and tomato. Stir and enjoy