Monday, June 21, 2010

Week 24: Slow Jambayala

The Recipe
1/3 chopped green bell pepper
1/2 medium chopped onion
4 chopped plum tomatoes
1 'stalk' chopped celery
1 clove garlic, pressed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Cayenne pepper
100g smoked sausage, cut into 1-inch cubes
100g ounces boneless skinless chicken breast meat, cut into 1-inch cubes
2/3 cup low sodium beef broth
1 dl brown rice

Cook the brown rice according to the instructions on the package and put aside.

In a slow cooker, combine all ingredients, except rice. Cover and cook on LOW for 3 to 4 hours. Add cooked brown rice; cover and cook on LOW for 20 to 30 minutes.

The Verdict
The sausage was nice, but the chicken pretty non-distinct. Perhaps it would have been better if I'd quickly browned it in a pan first? But that would kinda have defeated the purpose of easy-easy dinner ;)

Other than that I liked it well enough. Crock-pot recipes just tend to be more bland than their stove-top counterparts. This wasn't as bad as some, but the meal did improve majorly once I put chili sauce and feta cheese on top.

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