Ingredients
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1 tablespoon vegetable oil
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3 lbs chicken pieces, skin on breasts, skinless legs and thighs
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4 garlic cloves, minced
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1 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 1/2 cups converted long grain rice
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1 (28 ounce) can tomatoes, including juice, chopped
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1 1/2 cups chicken stock (OR 1 cup chicken stock plus 1/2 cup dry white wine)
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sliced pimento stuffed olive
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hot pepper sauce
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2 onions, finely chopped
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1 green bell pepper, finely chopped
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1 cup green peas, thawed if frozen
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1/4 teaspoon saffron threads (soaked in 2 Tbsp. boiling water) or 1 teaspoon turmeric
Instructions
- In a non-stick skillet, heat oil over medium-high heat.
- Add chicken, in batches, and brown lightly on all sides.
- Transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onions and cook, stirring, until softened.
- Add garlic, salt and pepper and cook, stirring, for 1 minute.
- Add rice and stir until grains are well coated with mixture.
- Stir in saffron, tomatoes and chicken stock.
- Transfer to slow cooker stoneware and stir to combine with chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
- Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
- Garnish with olives, if using, and pass hot pepper sauce, if using.
- TIP: If you are in a hurry, skip browning the chicken.
- Just make sure that all the skin is removed; otherwise the dish will be too fatty.
- *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
- Buy saffron in threads, not powder, preferably from a reputable purveyor.
- Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
- Delicious & Dependable Slow Cooker Recipes.