This flavorful one-pot chicken dinner, inspired by the traditional dishes of Spain and Latin America, is effortlessly prepared in a slow cooker.
INGREDIENTS
- 3 large bell peppers (red, orange, and/or yellow), chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (15-ounce) can no-sodium-added tomato sauce
- 1 (15-ounce) can no-sodium-added diced tomatoes, undrained
- 1 ½ cups reduced-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon saffron or ¼ teaspoon ground turmeric
- 2 pounds boneless, skinless chicken thighs
- 2 cups instant brown rice (e.g., Minute Rice)
- 1 cup frozen peas
- ½ cup chopped green olives with pimientos
- ¼ cup chopped fresh cilantro (optional)
DIRECTIONS
- Combine Ingredients: Add bell peppers, onion, garlic, tomato sauce, diced tomatoes, chicken broth, chili powder, paprika, ½ teaspoon salt, black pepper, cumin, and saffron (or turmeric) into a 6-quart slow cooker. Stir to combine. Nestle the chicken thighs into the mixture, ensuring they are fully submerged.
- Cook the Base: Cover the slow cooker and cook on Low for 5 ½ hours.
- Add Rice and Peas: Stir in the rice, frozen peas, and the remaining ½ teaspoon salt. Cover and continue cooking until the rice is tender and most of the liquid is absorbed, approximately 30 minutes.
- Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker. Mix well to incorporate the chicken into the rice and vegetable mixture.
- Serve and Garnish: Serve warm, topped with 1 tablespoon of chopped green olives per portion. Garnish with fresh cilantro, if desired.
EQUIPMENT
- 6-quart slow cooker
