2.4 KiB
2.4 KiB
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:
- 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.
- Layering in Slow Cooker: Place the onions, red and green bell peppers at the bottom.
- Evenly distribute the rinsed rice over the vegetables.
- Nestle the chicken pieces into the rice.
- Sprinkle the garlic, cumin, paprika, oregano, saffron (or turmeric), salt, and pepper over everything.
- Pour in the chicken broth, followed by the tomato sauce, ensuring the rice is well submerged.
- 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.
- Approximately 20 minutes before the end of cooking time, scatter the frozen peas (and olives if using) over the top.
- Once cooking completes, gently mix to integrate the peas and olives throughout the dish. Adjust seasonings if necessary.
- 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!