Ingredients
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2 lbs skinless chicken breasts, cut into 1 inch chunks
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2 tablespoons olive oil
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1 tablespoon butter
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1 tablespoon garlic, chopped
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4 (16 ounce) cans chicken broth
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2 cups water
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon dried parsley
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1/2 teaspoon salt
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1 teaspoon black pepper
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1 pinch saffron (OPTIONAL)
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3 cups white rice or 3 cups brown rice, uncooked and not instant,and you may mix them
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1 can evaporated milk, not sweetened condenesd (OPTIONAL)
Instructions
- In a medium skillet brown the chicken in the oil and butter.
- Add the garlic and cook for 1 minute more, stirring so the garlic will not burn.
- In your slow cooker add the chicken broth, water, garlic powder, onion powder, dried parsley, salt, black pepper, and saffron.
- Turn your slow cooker to low heat and add the chicken.
- Let this mixture just simmer for 4-5 hours.
- After 4-5 hours turn slow cooker to high and let the liquid come to a boil.
- This may take 30-45 minutes.
- Add the rice (s).
- Turn your slow cooker back down to low and allow the rice to cook until it is not crunchy anymore, about 30-45 minutes.
- Add evaporated milk and let simmer for 10 more minutes.