Since my success of cooking belly pork in the rice cooker I have been eager to try a whole chicken. I have had one sitting in the freezer for the last few weeks and was keen to put it to good use. My iherb order had just arrived so I decided to use up some of my newly acquired spices. I had some tomato juice sitting in the fridge and I decided to add sweet potato and beans instead of my usual vegetables of choice. It came out brilliantly, so full of flavour and a nice change of pace. If you like, you could try this in a slow cooker, in the oven or on the stove. You can switch up the spices and vegetables if you like but I would certainly recommend you give this one a try too. So easy to prepare and full of flavour, the perfect week-night dinner.
1 whole chicken (defrosted)
1 can of kidney beans
4 small sweet potatoes
6 cloves of garlic
1 green pepper
3 peppers (one red, one yellow, 1 green)
2 tablespoons of Cajun seasoning
2 tablespoons of mexican seasoning
1 tablespoon of mixed herbs
1 litre of tomato juice
1-2 litres of chicken stock.
Slice the onion and garlic into chunks and put in your rice cooker. Put in the whole chicken and add a tablespoon of each spice. Top up with one litre of chicken stock and the litre of tomato juice. Press cook and leave for about 2-3 hours. After the time has passed cut the sweet potatoes into chunks and add them to the pot along with the kidney beans. If the liquid is looking rather low top up with more stock then leave to cook again for several hours or overnight(I went to work at this point). Remove the chicken from the pot and strip the meat from the bones. Chop the peppers and add them back into the pot along with the chicken, the mixed herbs and remaining two spoonfuls of spice. Leave to cook for one more cycle or about 45 minutes. Serve alone or with quinoa and green vegetables. Voilà a healthy hearty home-made meal.