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docs/food_related/dishes/Arroz con Pollo.md

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+# Slow Cooker Arroz con Pollo
+
+## Ingredients:
+
+- **Chicken**:
+  - 4 boneless, skinless chicken breasts or thighs
+- **Rice**:
+  - 1 ½ cups long-grain white rice, rinsed until water runs clear
+- **Liquid**:
+  - 3 cups chicken broth
+  - ½ cup tomato sauce or crushed tomatoes
+- **Veggies**:
+  - 1 medium onion, finely chopped
+  - 1 red bell pepper, chopped
+  - 1 green bell pepper, chopped
+  - 4 garlic cloves, minced
+  - ½ cup frozen peas (to be added towards the end)
+  - Optional: ¼ cup green olives, pitted and sliced
+- **Seasonings/Herbs**:
+  - 1 teaspoon cumin
+  - 1 teaspoon paprika
+  - 1 teaspoon dried oregano
+  - A pinch of saffron (or 1 tsp turmeric for color if saffron isn't available)
+  - Salt and freshly ground black pepper to taste
+
+## Instructions:
+
+1. **Prepping Chicken**: If desired, briefly sear chicken pieces in a pan with a little oil over medium heat for 3-4 minutes on each side until they gain a golden hue. Set aside.
+2. **Layering in Slow Cooker**: Place the onions, red and green bell peppers at the bottom.
+3. Evenly distribute the rinsed rice over the vegetables.
+4. Nestle the chicken pieces into the rice.
+5. Sprinkle the garlic, cumin, paprika, oregano, saffron (or turmeric), salt, and pepper over everything.
+6. Pour in the chicken broth, followed by the tomato sauce, ensuring the rice is well submerged.
+7. Cook on LOW for 5-6 hours or HIGH for 2.5-3 hours. Check halfway through to ensure there's adequate moisture. Add a little more broth or water if it seems too dry.
+8. Approximately 20 minutes before the end of cooking time, scatter the frozen peas (and olives if using) over the top.
+9. Once cooking completes, gently mix to integrate the peas and olives throughout the dish. Adjust seasonings if necessary.
+10. Serve hot with desired garnishes.
+
+## Tips:
+
+- **Type of Chicken**: Chicken thighs may yield juicier results than breasts in a slow cooker.
+- **Rice**: Rinsing rice helps achieve a fluffier texture.
+- **Saffron vs. Turmeric**: Saffron offers a unique flavor and color, but turmeric can be used as a cost-effective alternative for color.
+- **Serving**: Traditional garnishes might include roasted red pepper strips or additional olives. A side of fried plantains or a simple salad can complement the dish.
+- **Storage**: Leftovers can be refrigerated in an airtight container for up to 3 days.
+
+**Enjoy your warm and comforting Arroz con Pollo straight from the slow cooker!**