Good Morning Guys!
Before I get cracking on the sentimental hoard I need to get in a relaxed mood by sharing a favourite recipe from Chez Wright!
The original recipe came from my favourite slow cooker book –
Ultimate Slow Cooker by Sara Lewis. (not an affiliate link)
I’ve adapted the recipe to include less ingredients and therefore make it more frugal and simpler to cook.
Brace yourself for not so great a photo of last nights meal! (Really need to start using a camera rather than my blackberry! – just too tempting to take a quick snap and e-mail it to myself. You get the idea from the snap anyway!)
Simple Coconut and Jerk Slow-Cooked Chicken with Rice
Serves 2 Adults (Medium Portions) and 2 children, or 2 large Adult portions and a light lunch the next day!
You will need:
- Standard Slow Cooker (I use Lil’Bill)
- 4 x Chicken Thighs (I use Free Range)
- Jerk Marinade/Sauce (I use Reggae Reggae Sauce – Levi Roots’ Fab Recipe)
- 1 x Large Onion (Chopped)
- 1 x Garlic Clove (Crushed)
- 14floz (400ml) Can of Coconut Milk (I use reduced fat)
- 1/2 pint (300ml) Chicken Stock
- 14floz (400ml) Can of Red Kidney Beans (drained and rinsed)
- 7oz (200g) Easy-Cook White Long Grain Rice
- 4oz (125g) Frozen Peas
- 4oz (125g) Frozen Sweetcorn
- Turn Slow Cooker onto High
- Slit the top of each Chicken Thigh with a knife – approx 3-4 times
- Pour approx 1 tablespoon of marinade on each thigh and rub in. Place in the bottom of the slow cooker. If you like your chicken nicely marinated, you could do this the night before and leave in the fridge overnight. Also great if prepping in advance so you can chuck all the prepped ingredients in the cooker first thing before leaving for work.
- Peel and chop onion and crush the garlic clove and add to cooker.
- Pour over the can of coconut milk and hot stock.
- Stir in the drained and rinsed kidney beans.
- Place lid on cooker and reduce heat to low and leave for approx 8 hours. Minimum 6 hours.
- 1 hour before serving, check the chicken is nicely cooked by stirring the mixture, the chicken should start to shred and break up. Remove a strip and test it. If unsure use a meat thermometer – it is very important poultry is thoroughly cooked.
- Then add the Easy Cook Rice and stir, increase temperature to high and replace lid.
- 45 minutes later and 15 minutes before serving, add the frozen peas and sweetcorn – stir and replace lid.
*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially, and only lift lid were instructed in the recipe to add further ingredients.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practise makes perfect!
If you do try this great recipe let me know how it goes and whether you have improved upon it, in the comments below…