Tuesday, July 10, 2012

Crock Pot Arroz Con Pollo

Arroz Con Pollo is one of my favorite Spanish Dishes.  

I have wanted to try Arroz con Pollo for some time now, when I found this crock pot version on the Food website, I knew that it was the time to give it a try! I'm certainly not an expert on Arroz con Pollo, but I would guess that this version does take some creative liberties, thus deviating from the traditional dish. Since I'm not one for tradition when it comes to cooking,  I thought that this meal was delicious! I plan on eating the leftovers for lunch today.

Here is a crock pot version of this wonderful dish.

Crock Pot Arroz Con Pollo

1/4 teaspoon saffron threads (soaked in 2 Tbsp. boiling water) or 2/3 teaspoon turmeric
1 tablespoon vegetable oil
2 lbs boneless skinless chicken breasts
1 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/4 cups long grain rice *see note below*
1 - 28 ounce can tomatoes, including juice, chopped
1 cup chicken stock
1/2 green bell pepper, finely chopped
3/4 cup green peas
sliced pimento stuffed olives, to taste (for garnish) 


In a non-stick skillet, heat oil over medium-high heat.

Add chicken, in batches, and brown lightly on all sides. Keep in mind you are not cooking the chicken, just browning the outside for flavor.
Transfer to crock pot.

Reduce stove top heat to medium.

Using the same pan, add onions and cook, stirring, until softened. 

Add garlic, salt and pepper and cook, stirring, for 1 minute. 

Add rice and stir until grains are well coated with mixture.*See Note Below* 
Stir in saffron, tomatoes and chicken stock. 

Transfer to crock pot and stir to combine with chicken. 

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.

Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through. 
Garnish with olives & serve.

NOTE: I noticed that the rice did not stay as firm as I like it to be, therefore, I suggest adding the rice 1-2 hours into the cooking process, if possible. Don't worry it you can't it is still very delicious. 

TIP: If you are in a hurry, skip browning the chicken.

 Listening to: Sublime - What I Got
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