Jason King
AmyHuangArroz Con Pollo - Slow Cooker Recipe of the Week
June 7th 2009 01:55
Translated to Spanish Chicken with Rice - this is my take on it.
It is traditionally done with 1/2 breasts but when using the slow cooker I much prefer to use thigh fillets - the fattiness cooks better in the slow cooker and tenderises the meat better. I also prefer bite sized chunks so if I want I can mix it in with the rice while eating as opposed to rice on bottom of the bowl and the rest on top.
If you are lucky enough and my social life remains crapola then this could become a weekly feature - JK's Weekly Slow Cooker Recipe - we just need to get Helen to get a good slow cooker so she can participate
Now, this recipe is SO easy and SO cheap. I had the oil and all the herbs in my cupboard already so this only cost me a total of $12.82 to serve 4 people - or me for the next 3 days, or to freeze portions
Serve this chicken recipe over rice.
Ingredients:
• 1kg chicken thight fillets - chopped roughly into bite sized chunks - do not be fussy with the chopping - you can also use 4 breast fillet halves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon vegetable oil - I personally use lemon myrtle oil as I love the lemony addition and I have a ready supply
• 1 medium onion, chopped - as is a spanish meal may I suggest you use a spanish or purple onion
• 1 small red pepper (capsicum), chopped (or chopped roasted red capsicum)
• 3 cloves garlic, chopped into small pieces or mince if you prefer
• 1 teaspoon dried rosemary
• 1 can (400gms) crushed tomatoes
• 1 package frozen peas
Preparation:
Season chicken with salt, pepper, paprika.
In fry pan, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.
In a small bowl combine remaining ingredients, except frozen peas.
Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours.
One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve over rice.
4 servings.
Enjoy - and let me know what you think if you get to make it!
Aroz Con Pollo
It is traditionally done with 1/2 breasts but when using the slow cooker I much prefer to use thigh fillets - the fattiness cooks better in the slow cooker and tenderises the meat better. I also prefer bite sized chunks so if I want I can mix it in with the rice while eating as opposed to rice on bottom of the bowl and the rest on top.
If you are lucky enough and my social life remains crapola then this could become a weekly feature - JK's Weekly Slow Cooker Recipe - we just need to get Helen to get a good slow cooker so she can participate
Now, this recipe is SO easy and SO cheap. I had the oil and all the herbs in my cupboard already so this only cost me a total of $12.82 to serve 4 people - or me for the next 3 days, or to freeze portions
Serve this chicken recipe over rice.
Ingredients:
• 1kg chicken thight fillets - chopped roughly into bite sized chunks - do not be fussy with the chopping - you can also use 4 breast fillet halves
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon vegetable oil - I personally use lemon myrtle oil as I love the lemony addition and I have a ready supply
• 1 medium onion, chopped - as is a spanish meal may I suggest you use a spanish or purple onion
• 1 small red pepper (capsicum), chopped (or chopped roasted red capsicum)
• 3 cloves garlic, chopped into small pieces or mince if you prefer
• 1 teaspoon dried rosemary
• 1 can (400gms) crushed tomatoes
• 1 package frozen peas
Preparation:
Season chicken with salt, pepper, paprika.
In fry pan, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.
In a small bowl combine remaining ingredients, except frozen peas.
Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours.
One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve over rice.
4 servings.
Enjoy - and let me know what you think if you get to make it!
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Comment by Jason King
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After eating this I would recommend a couple of things.
Firstly - triple the paprika to 3 teaspoons - I think with cutting all the thighs up as opposed to 4 chicken breasts is more surface area to cover and mix in the paprika - was delish but could have a wee bit more punch
Secondly - make yellow rice with tumeric to accompany - it's more Sth American and a quick easy guide 1tsp tumeric to each cup of rice cooked - place in for the cooking
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