Search This Blog

Wednesday, January 26, 2011

Crock-Pot Spanish Style Chicken with Rice

This smelled heavenly while cooking.  But I cooked it for 7 1/2 hours or so & the rice was very mushy.  I honestly couldn't eat it.  And hubby took one bite & announced that he doesn't like saffron.  LOL, this didn't go over too well in my house I have to say.  But I think if I had cooked it for a shorter amount of time & left out the saffron (I thought the saffron was wonderful though) it would've been better. 

Crock-Pot Spanish Style Chicken with Rice

1/4 teaspoon saffron threads, soaked in 2 Tablespoons boiling water
1 Tablespoon oil
3 lbs chicken pieces (skin on breasts, skinless legs & thighs)
2 onions, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 Cups long grain rice
1 can (28 oz) tomatoes, including juice, chopped
1 1/2 Cups chicken stock OR 1 Cup chicken stock AND 1/2 Cup dry white wine
1 green bell pepper, finely chopped
1 Cup green peas, thawed if frozen
sliced pimento-stuffed green olives, optional
hot pepper sauce, optional

*heat oil, add chicken in batches, & brown lightly on all sides; transfer to slow cooker
*reduce heat & add onions & cook, stirring, until softened
*add garlic, s/p, & cook, stirring, for 1 minute
*add rice & stir until grains are well coated with mixture
*stir in saffron, tomatoes, & chicken stock; transfer to slow cooker & stir to combine with chicken
*cover & cook on low for 6-8 hours or on high for 3-4 hours, until juices run clear when chicken is pierced with a fork
*stir in green pepper & peas, cover & cook on high for 20 minutes, until veggies are heated through
*garnish with olives, if using, & hot pepper sauce, if using

No comments: