Description

A cozy slow cooker version of arroz con pollo made with tender chicken, long-grain rice, vegetables, and spices simmered in a tomato-based sauce. This set-it-and-forget-it meal is hearty, flavorful, and perfect for busy weeknights or family dinners.

Ingredients

2 split chicken breasts (bone-in, skin-on)

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon pepper

1 medium onion, diced

1 cup diced red pepper

1 cup long-grain rice, uncooked

15 ounce can low-sodium tomato sauce

2 cups low-sodium chicken broth

2 tablespoons lime juice (or lemon juice)

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon cumin

1 teaspoon turmeric

1 bay leaf

3 saffron threads, crushed (optional)

1/2 teaspoon cayenne pepper (optional)

1 cup peas, fresh or frozen

2 tablespoons sliced green olives (for garnish)

Fresh parsley or cilantro (for garnish)

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Instructions

Season chicken with salt and pepper. Heat olive oil in a skillet or stovetop-safe slow cooker insert and sear chicken on both sides until golden brown, about 3-4 minutes per side. Remove from heat.
Add onion, red pepper, rice, tomato sauce, chicken broth, lime juice, oregano, garlic powder, cumin, turmeric, bay leaf, saffron (if using), and cayenne to the slow cooker. Stir well to combine.
Place seared chicken on top of the mixture. Cover and cook on High for 3-4 hours or Low for 5-6 hours.
About 10 minutes before serving, fluff rice with a fork and stir in peas.
Garnish with sliced green olives and fresh parsley or cilantro before serving.

Notes

Swap chicken breasts with thighs for extra flavor.

Carrots or corn can be added for more vegetables.

Saffron is optional; turmeric still adds great flavor and color.

Brown rice can be used but requires longer cooking time.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Add a splash of broth when reheating to keep rice moist.

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg