Rice Cooker Caribbean-Style Chicken Rice Pilau
Ingredients: 1 1/2 lb boneless, skinless chicken thighs, cubed xv oz canned burn roasted diced tomatoes 8 oz canned dove peas, drained 1 loving cup lite kokosnoot milk 1 loving cup chicken stock 1 onion, diced three cloves garlic, minced two jalapenos, diced two tablespoons canola oil 1 1/2 tablespoons Caribbean-style curry powder* 1 teaspoon dried thyme 1/2 teaspoon cayenne 1/2 teaspoon dry soil chipotle 1/4 teaspoon nutmeg two bay leaves salt freshly dry soil dark pepper almost 1 1/3 loving cup jasmine rice (2 "slow cooker" cups) Directions: 1 to 24 hours earlier cooking, marinate the chicken amongst the spices, onion, garlic as well as peppers inwards a marinading container or resealable plastic bag. Then, oestrus the petroleum inwards a large pot. Saute the entire contents of the pocketbook or container until the vegetables soften, almost 10 minutes. Add the canned ingredients. Stir. Simmer for 35 minutes. Place the raw rice into the rice cooker.