Slow Cooker Arroz Con Pollo Chicken With Rice Recipes

Steps:

• Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
• Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
• Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
• To serve, using fork, fluff rice; garnish with pimiento strips and peas.

Steps:

• Rinse chicken and pat dry.
• Combine oregano, chili powder, cumin, salt and pepper in a small bowl.
• Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.
• Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking.
• Add chicken and cook, turning, until browned on all sides, about 8 minutes.
• Transfer to a 6-quart slow cooker.
• Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender.
• Cover and blend until almost smooth; pour over chicken. Add broth.
• Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high.
• After cooking for the time above, gently stir in rice, cover and cook on high, stirring once, 30 minutes.
• Turn cooker off, stir in peas, cover and let stand 15 minutes.
• Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice, with lime wedges on the side.

Steps:

• 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.

Steps:

• Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low-8 hrs (or) High-5 hours.

Steps:

• Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
• Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
• Arrange pimientos, olives and peas over Chicken and Rice.