Spanish Style Chicken with Rice |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Very tasty! This is another dish I like to serve with simple roasted poblanos stuffed with goat cheese and a light green salad, perhaps with a few avocado slices and a sprinkling of pine nuts. Ingredients:
1/4 teaspoon saffron thread |
1 tablespoon vegetable oil |
3 lbs chicken breasts (bone-in) |
2 onions, finely chopped |
4 cloves garlic, minced |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 1/2 cups converted long grain rice |
1 (28 ounce) can diced tomatoes, undrained |
1 cup chicken stock |
1/2 cup dry white wine or 1/2 cup chicken stock |
1 green bell pepper, finely chopped |
1 cup frozen peas, thawed |
1/4 cup sliced pimento stuffed olive |
hot pepper sauce or salsa (optional) |
Directions:
1. Soak saffron in 2 tbsp of hot water until needed.
2. Brown chicken on all sides in skillet in oil and transfer to crockpot.
3. Add onions to skillet and cook until tender; add the garlic, salt and pepper and cook just till garlic is aromatic.
4. Stir in the rice and coat with the oil and onions.
5. Add the saffron, tomatoes, chicken stock, and wine, and transfer mixture to the crockpot, stirring with chicken.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours or until chicken is cooked through.
7. Add the green peppers, peas, and olives, and cook on high for 20 minutes more.
8. Serve with pepper sauce (Tabasco) or salsa, if desired.
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