Arroz Con Pollo
Arroz Con Pollo, or rice with chicken, is one of the most popular dishes found throughout Latin American kitchens. It's filling, it's easy, and in this crock pot version, it cooks without constant supervision. It couldn't be easier.
We chose to use boneless, skinless chicken breast for this dish because we didn't want the skin to make the dish too oily. If you feel like you want a little more fatty flavor in this dish, feel free to stir in some butter in the last five minutes of cooking, when you add the peas.
Cooking time accounts for 6 hours of slow cooking time with the crock pot set to "low". If you set the slow cooker to "high", your cooking time will be approximately 2 hours less.
Prep Time: 5 min.
Cooking Time: 360 min.
Servings: 6-8
Cooking Method: Slow Cooker
Category: Chicken
Cuisine: Mexican
Ingredients:
- Nonstick cooking spray
- 1 Tablespoon olive oil
- 1 1/2 cups long grain brown rice
- 1 medium onion, chopped
- 1 green pepper, cut into strips
- 1 red pepper cut into strips
- 1, 14-ounce can diced tomatoes with chilis
- 1 teaspoon California Garlic Powder
- 1 teaspoon Mexican Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder Mild
- 4 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breast
- 1 cup frozen peas
Instructions:
- Spray the bottom and sides of the slow cooker with nonstick cooking spray. Set slow cooker on the LOW setting.
- Add oil, rice, chopped vegetables, tomatoes and spices to slow cooker and stir to combine.
- Add chicken stock and chicken to rice and vegetables.
- Place lid on slow cooker and cook for 5-6 hours (3-4 hours if you choose to set the slow cooker to high).
- Just before serving add peas and stir to combine - let the peas heat through for about 5 minutes.
- Serve.
