Crockpot Chicken Jollof
- Number of Servings: 10
Ingredients
1 medium eggplant, skin on, trimmed and cut into 1" cubes + 1 teaspoon salt8oz sliced mushrooms1 large bell pepper, chopped1 large onion, chopped1C baby carrots, or large carrots peeled and cut into pieces2 cloves garlic1T minced fresh ginger (the stuff in a tube is great here)1/2 teaspoon thyme2 chicken breast halves (16oz total), cubed1 28oz can diced tomatoes1 14oz can reduced sodium, fat free chicken broth1.5C white or brown rice1 tablespoon chili powder1/2 teaspoon salt
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
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
Nutritional Info 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
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