Slow cooker party jollof rice is a recipe for busy people. The slow cooker helps you in cooking authentic African dishes any day of the week while saving time, money, and energy in the kitchen.
West Africans don’t joke with their jollof rice and chicken. It is generally the main dish at every BBQ, celebration, and party and very easy to prepare.
But do you know that the secret to perfect jollof rice is in the slow cooking, that way the rice get cooked by steam and retains all the flavor?
Also Related >>> Nigerian Jollof Rice Recipe – Ingredients & Preparation
Just pop your rice into the slow cooker, pour in the seasonings, and let it cook on its own while you’re at work or spending time with family and friends.
Nigerian foods are traditionally slow-cooked in cast iron pots; hence slow cooker is the perfect modern appliance to replicate authentic Nigerian recipes.
Slow cooker party jollof rice is a win; win all through because you won’t have to fire up the oven or the stove. Though, the proof is in the flavors.
Benefits of Slow Cooker Party Jollof Rice
Slow cooking boosts the flavor of food. Since crockpots cook for a long time at a low temperature, they bring out the flavor of the dish more than the way other cooking techniques might.
As the food cooks in its juices, less fat is used and dishes are healthier.
- Saves Time
A one-pot meal means there are fewer dishes to clean up. You can multitask while cooking the food.
- Saves Money
Slow cooker crock pots use less energy than ovens and stove-tops.
You do not have to watch over the cooking progression like you do when using the stove.
Slow Cooker Party Jollof Rice and Chicken Recipe
When it comes to slow cooker recipes, I am always eager. Therefore, if you are as excited as I am, let’s get started….
- Three cups of rice (wash until water runs clear; then drain and set aside)
- 3 pieces of chicken breasts (chopped into little pieces)
- 1 habanero pepper
- 2 red bell peppers
- 1 tsp smoked paprika(optional)
- 3 plum tomatoes
- 1 tsp thyme
- 2-3 tablespoons tomato paste
- 1 sprig of thyme
- One bay leaf
- 1 tsp curry
- One tsp. white pepper
- 1 tsp black pepper
- One onion
- 3 garlic cloves
- ¼ tsp. ginger paste
- 4 cups of meat stock
- ¼ tsp. nutmeg
- ¼-1/2 cup oil
- 1 tsp butter
- 1 handful onion
- One handful tomatoes
- Firstly, blend tomatoes, peppers, and half of the onion. Then, pour into a pot and boil until the water is dry and the blend looks like a paste.
- Secondly, season chicken with salt and pan fry in a tablespoon of oil; then set aside.
- Thirdly, using the same pan you cooked the chicken, pour the remaining oil and butter, chop in the remaining onion and fry until translucent.
- Then, add the garlic and fry with the onion until fragrant; add the bay leaf, thyme, curry, smoked paprika, white pepper, and black pepper and stir into the onion and garlic mix for a minute.
- After that, 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 it into the tomato blend.
- Continuously stir-fry until the oil has risen to the top; (remove any excess oil) then pour the mix into a well-greased slow cooker or crockpot. The greasing of the crockpot helps to prevent burning.
- Now, add the rice and mix. Place the chicken on top of the rice; add the water or meat stock, one sprig of thyme, salt, and or bouillon.
- Finally, cover and cook on high for 2½ to 3 hours; ensure 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, nutmeg, and any other garnish like onion and tomato. Stir and enjoy