This recipe is easy, have no fear OK No problem: limited budget forces here I replaced by turmeric, which imitates the color but not the taste. Add the paprika and a little cayenne and voila: a version just as delicious as millions of other arroz con pollo.
Serve with crusty bread and a green salad, plus a lot of hot sauce.
1/4 teaspoon saffron tea (left to soak in 2 tablespoons boiling water table) (or 1 teaspoon turmeric 1 tablespoon paprika + table + 1 teaspoon cayenne)
1 tablespoon oil table
2 onions, chopped
4 cloves garlic, chopped
1 spoonful of salt
1 teaspoon ground pepper
1 1/2 cups (375 mL) uncooked long grain rice (parboiled type if possible)
1 can (796 mL) diced tomatoes (with juice)
1 1/2 cups (375 mL) chicken broth
3 lbs (1.5 kg) of skinless thighs or drumsticks
1 green pepper, chopped
1 cup (250 mL) peas
1/2 cup (125 mL) of green olives stuffed with pimiento, sliced for garnish (optional)
Remove skin from chicken thighs (if necessary) and place in bottom of slow cooker.
This typical Spanish dish is usually made with saffron, spice rather expensive but almost irreplaceable because of his particular taste. Heat your oil in a large skillet over medium-high heat and cook the onion for 4 minutes until softened and lightly colored. Add garlic, salt and pepper and cook 2 minutes more. Add rice and stir to coat each grain of rice oil-onion-garlic mixture. Stir in the saffron water with her (and / or alternative spices) with tomatoes (with their juice) and broth.
Pour the entire onion-tomato-rice mixture over the chicken to fully cover it. Place a tea towel on top of the crock pot to absorb excess moisture (this will prevent the rice become too soft), cover and cook on low 6 hours or HIGH for 3 hours. Stir in chopped bell pepper and peas and cook on HIGH 20 minutes more. To serve remove the chicken (it will be very easy to undo – debone it if possible before putting the plates) to a portion of rice in each dish, cover with a little chicken and sprinkle with sliced olives. Makes 4 servings.
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