Slow Cooker Arroz Con Pollo (Chicken With Rice)
"Bone-in chicken breasts are slow cooked in a smoky tomato sauce with rice and peas, then topped with fresh cherry tomatoes and cilantro. The mix of fresh and cooked vegetables makes this meal pretty enough to entertain from the crock pot! From Ladies Home Journal."
- Ready In:
- 4hrs 25mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 4 lbs skinless chicken breasts, bone-in (6 small)
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon vegetable oil
- 1 (14 1/2 ounce) can diced tomatoes
- 1 small onion, cut into 1-inch chunks
- 2 garlic cloves
- 1⁄2 chipotle chile (from canned chipotle in adobo sauce)
- 1 (14 ounce) can low sodium chicken broth
- 1 1⁄2 cups instant rice
- 1 1⁄2 cups frozen peas
- 1 pint cherry tomatoes
- 1⁄4 cup fresh cilantro, coarsely chopped
- lime wedge, for serving
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
