It’s way too hot outside.
But you know that already.
I’ve lived in Texas for many years now and still, I very much question my decision to put down roots here. I know, I know– there’s the cheaper cost of living, and low taxes, and the southern hospitality, and the margaritas- of course the margaritas! And I realize that whenever I complain about the heat, I should remember that there are people in Kuwait trying to survive temperatures that have reached upwards of 120 degrees! And I bet, to them, that 103 sounds pretty comfortable right about now. So maybe i should shut up about it.
Still, once the temperature passes 90, why do we even bother with temperature readings anymore? Hot is hot, man. I mean, I didn’t go to the School of Meteorology or anything, but here’s the weather forecast that I came up with for this week. You can decide for yourself whether you trust numbers more than me.
This Week’s Weather Forecast:
- Hotter than it was yesterday.
- At this point even hell is probably cooler than this.
- You know that feeling when you get inside your hot car, and the air conditioner doesn’t kick in until you reach your destination almost 30 minutes later? Well prepare to feel that pain for at least five more days, my friend.
- Oh look, a nice cold front is coming in from Albuquerque, haha just kidding we’re all gonna die.
I’m a huge fan of slow cooker meals during the summer for this very reason. No one wants to stand over a stove when it’s blazing hot outside. So I bring you a slow cooker chicken recipe.
Every time I make this recipe, friends and family will say, “You have got to show me how you season your food!” It is quite possibly my favorite chicken recipe of all time. It’s a perfect marriage of paprika, cumin, ginger and cloves– do not forget the cloves!- and a touch of habanero pepper which leaves you with a fiery kick in every succulent bite. It is so, so good.
Now, the coconut rice does require a bit of time at the stovetop, but only a few seconds! Just dump the rice in the pot with your coconut milk, wait for it to boil, then lower the heat to a simmer and scurry away. Go find a ceiling fan and lay under it. Hopefully with an ice cream sandwich. You deserve it.
- FOR THE CHICKEN RUB:
- 6-8 skinless, boneless chicken thighs (you want about 2 pounds)
- 2 teaspoons allspice
- 2 teaspoons nutmeg
- 1 teaspoon cloves
- 1 Tablespoon ground ginger
- ¼ tsp paprika
- ¼ tsp cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- FOR THE MARINADE:
- 1 garlic clove, chopped
- ¼ cup brown sugar
- 1½ teaspoons dried thyme
- 1 habanero, seeded and minced
- 2 teaspoons black pepper
- 3 cups chicken broth
- FOR THE COCONUT RICE & BEANS
- 1 cup brown rice
- 2½ cups coconut milk
- 2 tablespoons dessicated coconut
- 1 15 oz can black beans
- FOR THE CHICKEN
- In a bowl, combine allspice, nutmeg, cloves, ground ginger, paprika, cumin, 1 teaspoon black pepper and 1 teaspoon of salt.
- Sprinkle about ¼ of this mixture over the chicken, being sure to rub and season on all sides. Set the chicken and remaining seasoning aside.
- Using a non-stick spray, lightly spray the inside of your slow-cooker.
- In the slow cooker, add the garlic, brown sugar, thyme, habanero, black pepper. the remainder of your chicken rub seasonings and chicken broth and give it a good stir. Add your chicken thighs and cook on high for 4 hours or on low for 6-8 hours.
- FOR THE COCONUT RICE & BEANS
- In a large pan, add 1 cup brown rice and 2½ cups coconut milk. Bring to a boil, then reduce heat to low and simmer for about 40-45 minutes, or until liquid has evaporated.
- Remove from heat. Add the dessicated coconut and black beans and stir. Serve with chicken and enjoy.