Chicken stock (optional)
Previous day preps
Clean and season your chicken and put back in the refrigerator so it can absorb the seasoning.
Boil your chicken. If you want to stew it, you can fry and stew the following day.
Refrigerate the stock so you can easily remove the fat that would float.
Boil the liver with salt. I parboil mine and chop when it is cooked.
You can also clean and chop your carrots and peppers. I leave out the onions because I don't like my fridge smelling of onions. Canned/mixed veggies do not taste half as good as fresh vegetables.
- Wash and parboil your rice. Make sure it is 3/4 cooked.
- Clean and chop onions.
- In a bigger pot, fry your peppers, carrots, onions and liver with little oil. Hello, this is not chips, we're not deep frying, we don't want oily rice.
- I add curry and thyme here. It gets it's green colour from the curry but you don't want a yucky green colour.
- Stir in the rice in bits so you can manage the mixing. I also add the seasoning cubes at intervals.
- If you're using stock, you should be mindful of how much salt you put in the rice. It could be salty.
- Add water/stock, just enough to steam the rice.
- Add your sweet corn and green peas when the rice is almost done as they are soft already. Although I added them earlier if what I'm making is much so I don't have to stir again later on.
- Leave to steam on low heat.
- Serve with salad/coleslaw, moinmoin or plantain.
P.S. You can make your rice in a day. Only that it keeps you in the kitchen for a long time at a stretch and your meal may not be ready on time.
Thanks for reading, do say hello. Have a prosperous 2015, Anuoluwapo.