Crockpot Arroz con Pollo
(Crockpot Rice with Chicken) Recipe

Origin: America Period: Traditional

Arroz con Pollo (rice with chicken) is a classic Spanish dish which, here, is adapted for the crockpot.

Ingredients:

4 chicken breasts, trimmed of skin and excess fat
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1 tbsp oil
1 medium onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
1/2 tsp dried rosemary
440g tin chopped tomatoes (with juice)
300g frozen peas

Crockpot Arroz con Pollo
(Crockpot Rice with Chicken) Preparation:

Method:

Season the chicken with the paprika, salt and black pepper. Add the oil to a frying pan over medium heat and use this to fry the chicken until browned. Transfer the meat to a crockpot.

Meanwhile, combine the remaining ingredients (except the peas) in a small bowl and whisk to combine before pouring over the chicken. Cover with a lid then cook on low for between 7 and 9 hours (or high for between 3 and 4 hours). One hour before the end of the cooking time add the peas. Serve on a bed of rice.

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