Arroz Con Pollo Slow Cooker Recipe
| Prep Time: 0 min | Serves: 4 |
| Cooking Time: 0 min | Yield: 4 servings |
Ingredients
- 1 1/2 servings Chickpeas (Garbanzo Beans, Bengal Gram), Mature Seeds, Canned
- 1 servings Green Peas - Frozen
- 1 servings Wild Rice
- 14 1/2 servings Tomatoes, fresh, raw, diced
- 3 servings 99% Fat Free Chicken Broth
- 1/2 servings Gourmet Collection Ground Cumin
- 0 servings Saffron
- 1 servings Carrots
- 2 servings Elephant Garlic Cloves
- 0 servings Marjoram, Dried
- 1 servings Onions
- 4 servings Green Beans, Whole
- 3 servings Salsa, Medium
- 2 servings Chicken, Breast, Meat Only
Directions
THE REAL INGREDIENTS: I was unable to add them all above
2 cups chicken breast meat only, chopped
1/3 cup Olives, green w/ pimento
1 tablespoon Olive Oil
3/4 cup Salsa of your choice
1 small Carrot chopped
1 small Red Bell pepper, chopped
2 Garlic Cloves, chopped
1 medium yellow Onion, chopped
1/2 teaspoon Oregano, Dried
1/8 teaspoon Saffron threads
1/2 teaspoon Ground Cumin
1 14.5 ounce can Tomatoes, Diced with juices
3 cups 99% Fat Free Chicken Broth
1 cup Wild Rice - dry
1 15.5 ounce can Chickpeas (Garbanzo Beans, Bengal Gram), Mature Seeds, Canned
1/2 cup Green Peas - Frozen
8 ounce green beans, ends trimmed and cut into 1" lengths
1. Heat the oil in a large skillet over medium heat. Add the onion, carrot and chicken, cover, and cook until softened, about 6 - 8 minutes, until chicken is cooked. Stir in garlic, oregano, cumin, and saffron and cook for 2 minutes longer.
2. Transfer the mixture to a 4 to 6 quart slow cooker. Add the tomatoes, stock, bell pepper, green beans and chick peas; season with salt and pepper, cover and cook on low for 6 to 8 hours.
3. About 2 hours before the end of the cooking time, stir in the rice, cover and cook on low until tender.
4. About 10 minutes before serving, stir in salsa, peas and olives and cover. Taste to adjust the seasonings before serving.