I won't lie. I am thankful for every season of the year that I get to experience, but I must admit that fall/autumn is my most favorite time of year. Even though my schedule may be hectic at times, I can still feel the pace slowing down around me....and that's one of the things I like.
During this season and the winter season is when I like to cook the most. I love warm, hearty meals that make you feel at home. During this season I get excited to cook.
On Sunday evening, I decided to break out the crock pot. My brother makes a curry chicken that I absolutely adore, and it's made in the crock pot. As I don't like to leave appliances on when I am not at home, I use my crock pot at night so that the food is ready before leaving for work.
So, Sunday evening, I prepared a curry chicken dish. Then, on Monday after work, I prepared rice'n peas (courtesy of G. Garvin - of course I had to tweak it just a little).
My Brother's Caribbean Curry Chicken in the Crockpot
3 lbs of chicken (cut up) - preferably legs or thighs or both
1 onion, chopped
3 cloves of minced garlic
2 tablespoons of Jamaican style curry powder
1/2 cup Anntony's Caribbean All-Purpose Sauce
2 cups of water
Add all of the ingredients to the crock pot. Cook on low for 5-7 hours.
* My notes: I will make some adjustments to this dish. I used a little less than 3 lbs of chicken so I needed less water. This is the curry powder I used. One day I'll try the hot version that my aunt sent down to me from New York. Anntony's Sauce is the best! I like this dish cooked to the point where the meat falls off the bone.
G. Garvin's Coconut Rice and Beans (a.k.a. "rice 'n peas")
2 tablespoons olive oil
2 scallions, sliced
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 1/2 cups white rice
2 1/2 cups chicken stock
1/2 cup coconut milk
2 sprigs fresh thyme
1 1/2 teaspoons seasoned salt
2 cups canned red kidney beans
2 tablespoons butter
salt and pepper
1. Heat olive oil in pot. Add scallion, garlic, and shallot; sauté for 2-3 minutes until soft. Add rice and stir to coat. Add chicken stock and coconut milk; bring to a boil. Stir in thyme and seasoned salt. Reduce heat.
2. Cover and simmer about 15 minutes or until rice is nearly tender. Add beans and butter. Return to a simmer. Continue cooking for 5-10 minutes or until rice is tender and liquid is absorbed. Before serving, remove thyme sprigs, stir rice and adjust flavor with salt and pepper.
* My notes: I didn't use scallions or shallots - I used a Peruvian onion (It's like a white onion or a Vidalia because it's not as pungent). I used basmati rice which doesn't take as long to cook so I added the beans in with the coconut milk. I also used the whole can of coconut milk and balanced out the chicken stock. I used ground thyme as well.
If you're interested, please check out G. Garvin's book: Turn Up the Heat. It's an amazing cookbook!
I had the opportunity to share this meal with some friends and they enjoyed it. We are now on a "swapping meals" routine. They cook some things from Peru and I taste. I cook other things from around the world and they taste. I just have to remember not to put too many hot spices - they don't like the hot, hot spices. :-)
What's on the stove tonight: Southwestern Black Bean Soup. Stay tuned!