A commissioned recipe for Redmond.
Slow cookers are awesome.
That’s a given. You plonk your food in, go away and do your thing for the next few hours, and then return to a delicious home cooked meal.
The thing is with a slow cooker is that when cooking meat, you often need to sear the meat in advance on the hob, and then side dishes need to be prepared separately – rice, potatoes, vegetables etc.
With the Redmond Multicooker you can do all these things in one pot – with its multiple preset settings and multi-function capabilities, you can do everything for one meal in one pot, as demonstrated with this lemon pepper chicken with country vegetable rice recipe!
In this recipe, budget-friendly chicken thighs (I picked mine up for £2 for 1 kg!) are seasoned with plenty of cracked black pepper and cayenne and then browned in the Redmond Multicooker before being cooked in chicken stock with a generous squeeze of fresh lemon juice. Rice is added at the end along with dehydrated vegetables to make a simple, but flavoursome one pot dish.
The Redmond Multi-cooker is a revolutionary new appliance, negating your need for multiple appliances in your kitchen. With functions including steaming, frying, stewing, quick cook, cook, pasta, soup, cake and multi-cook it’s got all your cooking needs covered.
I have the Redmond Multicooker RMC-M4502. To find out more about it have a wee watch of this video.
I think this appliance would be really useful for young people moving into their own dorms/homes for the first time and they haven’t yet built up a kitchen full of gadgets, or for families with smaller kitchens. It would also work really well in a caravan, so I’ve developed this recipe with caravaning in mind. Weigh the seasoned flour mixture out at home into a plastic bag, and then all you need to do is buy butter, an onion, chicken thighs, rice and dehydrated country vegetables.
I’ve used wholegrain basmati rice in my recipe, and this requires a little bit more stock and cooking time than long grain white rice would, but I think the nutty flavour of the brown rice works really well. Soaking it in advance while the chicken is cooking helps speed up the cooking process too.
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
Recipe commissioned by Redmond. This is a paid post.