SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 137.8
  • Total Fat: 1.1 g
  • Cholesterol: 27.2 mg
  • Sodium: 481.6 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 13.9 g

View full nutritional breakdown of Crockpot Chicken Jollof calories by ingredient
Report Inappropriate Recipe

Crockpot Chicken Jollof

Submitted by: TAMRACLOVEC

Introduction

Altered from a Diet Crock Pot Booklet! This recipe takes a bit of time to prepare, but cooks in only 4 hours. You can prepare it at lunch time and have it ready by dinner! Altered from a Diet Crock Pot Booklet! This recipe takes a bit of time to prepare, but cooks in only 4 hours. You can prepare it at lunch time and have it ready by dinner!
Number of Servings: 10

Ingredients

    1 medium eggplant, skin on, trimmed and cut into 1" cubes + 1 teaspoon salt

    8oz sliced mushrooms

    1 large bell pepper, chopped
    1 large onion, chopped
    1C baby carrots, or large carrots peeled and cut into pieces
    2 cloves garlic
    1T minced fresh ginger (the stuff in a tube is great here)
    1/2 teaspoon thyme

    2 chicken breast halves (16oz total), cubed

    1 28oz can diced tomatoes
    1 14oz can reduced sodium, fat free chicken broth
    1.5C white or brown rice
    1 tablespoon chili powder
    1/2 teaspoon salt

Tips

This could easily be prepared on the stovetop. Just follow directions, placing everything into a stock pot. Once everything is in, cover and simmer on low until rice is cooked!


Directions

This recipe takes a bit of time to prepare, so add it to your menu plan on a day when you have about 45 min active prep time. On the upside, everything is cleaned up and dinner is ready when you are!!

1. Place eggplant cubes into a colander, toss with 1 teaspoon salt, and drain over a plate or in the sink for 1 hour. Rinse well with running water, then pat dry on tea towels or paper towels.

2. Heat your largest skillet over medium heat, spray with EVOO and add half the egplant. Turn occasionally until all sides are browned. Remove to a plate and repeat with the rest of the eggplant.

3. After eggplant is finished, spray the skillet with EVOO and add mushrooms - work again in batches to avoid crowding (they will not brown if crowded). Brown mushrooms and place in cooker.

4. Spray skillet with EVOO and add onions, bell peppers, carrots, garlic, ginger and thyme. Sautee until onions and peppers are tender and beginning to brown. Add to cooker.

5. Spray with EVOO adn add chicken cubes. Brown for 4-5 minutes. The juices from the chicken should bring up the remaining spices stuck in the skillet. The chicken does not need to be cooked through. add to cooker.

6. Drain tomatoes over a bowl, then add tomatoes to cooker. Add chicken broth to tomato juice and add water to reach 4C. Add to cooker.

7. Stir rice, salt and chili powder into cooker, and mix well to incorporate. Spread eggplant on top and do NOT stir in.

8. Cook on low for 3.5 - 4 hours or until rice is tender and liquid is absorbed. Enjoy!!

Serving Size: Makes 12 servings, 1C each






Great Stories from around the Web


Rate This Recipe