Creamy Mushroom Chicken With Rice

Spanish Chicken and Rice Slow Cooker

Spanish Chicken And Rice Slow Cooker

Ingredients

• 1 tbsp (15 ml) olive oil
• 3 pounds (1.3 kg) chicken pieces
• 1 cup (160 g) finely chopped onion
• 1 tsp minced garlic
• ¼ teaspoon black pepper
• 1½ cups (278 g) uncooked long-grain rice
• ¼ teaspoon saffron, or 1 teaspoon turmeric
• 360 g no-salt-added diced tomatoes
• 1½ cups (355 ml) low-salt chicken broth
• ½ cup 120 ml white wine
• ¾ cup (115 g) finely chopped green bell pepper
• 1 cup (130 g) frozen no-salt-added peas, thawed

Method

1. In a nonstick skillet, heat oil over medium-high heat
2. Add chicken, in batches, and brown lightly on all sides
3. Transfer to slow cooker
4. Reduce heat to medium
5. Add onions and cook, stirring, until softened
6. Add garlic and pepper and cook, stirring, for 1 minute
7. Add rice and stir until grains are well coated with mixture
8. Stir in saffron, tomatoes, and chicken broth
9. Transfer to slow cooker and stir to combine with chicken
10. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until juices run clear when chicken is pierced with a fork
11. Stir in green pepper and peas; cover and cook on high for 20 minutes or until vegetables are heated through
12. Yield: 6 servings
13. Per serving: 218 g water; 599 calories (41% from fat, 25% from protein, 34% from carb)