Crock Pot Arroz Con Pollo Spanish Chicken With Rice

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Here's a slow cooker version of the great spanish dish arroz con pollo. This tasty one dish meal is popular with everyone. Serve with a green salad and hot crusty bread, and pass the hot pepper sauce for those who like heat.

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Steps

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In a non-stick skillet , heat oil over medium-high heat.

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Add chicken , in batches , and brown lightly on all sides.

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Transfer to slow cooker stoneware.

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Reduce heat to medium.

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Add onions and cook , stirring , until softened.

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Add garlic , salt and pepper and cook , stirring , for 1 minute.

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Add rice and stir until grains are well coated with mixture.

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Stir in saffron , tomatoes and chicken stock.

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Transfer to slow cooker stoneware and stir to combine with chicken.

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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.

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Stir in green pepper and peas , cover and cook on high for 20 minutes , until vegetables are heated through.

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Garnish with olives , if using , and pass hot pepper sauce , if using.

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Just make sure that all the skin is removed.

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Otherwise the dish will be too fatty.

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Saffron is a pungent , bittersweet spice garnered from a particular kind of crocus.

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Buy saffron in threads , not powder , prefera.

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Ingredients

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saffron threads, vegetable oil, chicken pieces, onions, garlic cloves, salt, fresh ground black pepper, converted long grain rice, tomatoes, chicken stock, green bell pepper, green peas, pimento stuffed olive, hot pepper sauce