Slow Cooker Arroz con Pollo
By sunitagt
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Ingredients
- 4 chicken breast halves, skin removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 small red pepper, chopped (or chopped roasted red pepper)
- 3 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1 can (14 1/2 oz) diced canned tomatoes
- 2 cups white rice
- 1/2 cup salsa
Details
Servings 6
Adapted from southernfood.about.com
Preparation
Step 1
1. Season chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.
2. In a small bowl combine remaining ingredients, except rice and salsa. 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.
3. In a saucepan, combine salsa and cooked rice. Serve chicken over rice.
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