trying out something new: m asks for arroz con pollo. i make arroz con pollo within the week. i’ll let you know how that turns out.
m + j
trying out something new: m asks for arroz con pollo. i make arroz con pollo within the week. i’ll let you know how that turns out.
Serves: 4
Ingredients:
2 split chicken breasts (bone-in, skin-on)
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon pepper
1 medium onion – diced
1 cup diced red pepper
1 cup long grain rice – uncooked
15 ounce can tomato sauce – low sodium
2 cups chicken broth – low sodium
2 tablespoons lime juice (or lemon)
2 teaspoons oregano
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf
3 saffron crushed threads – optional
½ teaspoon cayenne – optional
1 cup peas – fresh or frozen
2 tablespoons sliced green olives – garnish
fresh parsley or cilantro – garnish
Instructions:
If your slow cooker has a stove-top safe insert, place it over medium high heat and add oil to the insert. Sprinkle chicken with salt and pepper and sear on both sides until golden brown, 3-4 minutes a side. (Note: You can also do this in a stock pot.)
Turn off heat and add the next 13 ingredients to the slow cooker (onion through cayenne). Stir well and heat on High for 3-4 hours or Low for 5-6 hours.
Fluff rice with a fork and stir in peas 10 minutes before serving.
Garnish with green olives and fresh parsley to serve.