Puerto Rican Chicken Stew (Crock Pot)

By á-47

Ingredients

• 4 cups chicken broth
• 1/2 cup tomato sauce
• 1 onion, chopped
• 1 red bekl pepper, diced
• 1/2 cup diced pepperoncinis
• 1/2 cup chopped pimiento-stuffed green olives
• 4 cloved garlic, minced
• 2 Tbsp. minced fresh cilantro leaves
• 1 Tbsp. white wine vinegar
• 1 Tbsp. capers
• 1 bay leaf
• 1 tea. dried oregno
• 1/2 tea. pepper
• 1/2 tea. paprika
• 1/2 tea. ground annatto
• 3 lbs. bone-in chicken thighs, skin removed, thighs seasoned with kosher salt
• 1/2 cup dry long-grain white rice

Preparation

Step 1

Combine broth, tomato sauce, onion, bell pepper, pepperoncinis, olives, garlic, minced cilantro, vinegar, capers, bay leaf, oregano, pepper, paprika, and annatto in a 4-5 qt. slow cooker; place chicken on top.

Cover stew; cook until chicken is tender on low 3 1/2 - 4 1/2 hours.

Stir in rice. Cover; cook until rice is tender, on low setting for 20-30 minutes more. Check to make sure the rice is fully cooked before serving. It will absorb lots of the broth.

Shred chicken and return to pot.

Garnish with fresh cilantro leaves.