Arroz Con Pollo
Ingredients
1 pinch saffron
2 tablespoons boiling water
1 large yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 cup converted long-grain rice
1 tablespoon vegetable oil
2 whole bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
14 ounces canned plum tomatoes, drained and chopped
8 boneless chicken thighs
salt and pepper, to taste
1 1/2 cups lowfat, low-sodium chicken broth
1 cup frozen peas, defrosted
Directions
- In a small bowl, combine the saffron and boiling water and set aside.
- In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with the bay leaves, oregano, paprika, salt and pepper.
- Add the plum tomatoes and stir well.
- Transfer the vegetable and rice mixture to the Crock-Pot® slow cooker.
- Season the chicken thighs with salt and pepper.
- In the same skillet, sauté the chicken thighs until browned.
- Place the chicken thighs on top of the rice layer in the stoneware.
- Add the saffron and water, and the chicken broth.
- Cover; cook on High for 1 hour, then reduce to Low for 7 to 9 hours.
- Thirty minutes before the end of cooking, add the frozen peas and mix the contents thoroughly.
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