First, wash off the chicken, (shake off excess water) and place the chicken on a dish. Season your chicken (on one side) thoroughly with thyme, paprika, turmeric powder, salt, pepper, and garlic powder. Note... don't cake on the seasonings, but sprinkle enough on where it covers the top of the chicken nicely. Now add 1 tablespoon of minced garlic, onion, and the 2 tablespoons of Scotch Bonnet sauce. Mix all well and transfer to large Ziploc bag and store in fridge for 10-15 minutes. In the mean time wash your potato and then cut it into cubes. Now after the 10-15 minute mark, heat up a large saucepan with the 2 tablespoons of olive oil on medium heat. Once heated, transfer the Ziploc contents to the saucepan and brown for 5-8 minutes. Once browned, switch from medium to third notch from 0 and add the 1 and half cups of carrots, mixed veggies, potato, 3/4th cup of ketchup, 1/4th cup of Maggi seasoning, 1 tablespoon of vinegar, and 1 teaspoon of sugar. Mix very well and cover and set time for 50 minutes stirring every ten minutes so the contents don't stick. When you have about 40 minutes left, start your brown rice in a separate pot. Throw the whole can of chicken broth into the separate pot, add the rice and put on full heat (10). Bring to a boil and drop the heat down to LOW (1) and simmer covered for 40 minutes. Once both dishes are completed, mix both the rice and the contents from the pan together to complete the dish. Be sure to use the sauce that you cooked the chicken in when mixing it with the rice.
1.The first time you stir all the ingredients it will be the most difficult at this point to stir, but each time after this it will become increasingly easier as time counts down.
2. For the mixed veggies it's really up to you on what you use, just don't throw too much in. Some stores sell a mixed bag of stir fry veggies that comes with carrot chips, broccoli, and pea pods. Those are perfect for this recipe. If you use broccoli, just cut it up into smaller pieces so you don't have huge pieces of broccoli in the dish. I also really like mushrooms so I add some as well. Play around with this part and add or take away what you wish. Keep in mind though, this sauce is SO good that it will cover up the nastyness of the broccoli and carrots ^_^
I normally hate carrots, and broccoli so for me to eat both is saying a lot. It is important to use some veggies though ass they add liquid to the dish.
Note: If your going to review my recipe, don't give my recipe a poor score if you don't even follow the instructions and add/subtract your own preference. Make the recipe accordingly, and rate it based on those specifications.
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|Serving Size: 1 Serving (1720g)|
|Recipe Makes: Servings|
|Calories from Fat: 149 (8%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 15040.3mg||519 %|
|Potassium 5624.8mg||148 %|
|Total Carbohydrate 396.1g||117 %|
|Dietary Fiber 59g||236 %|
|Sugars, other 337.1g|
|Protein 71.2g||102 %|
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Calories per serving: 1922
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