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Slow Cooker Chicken and Rice
Spanish Style Chicken Stew |
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4 chicken thighs, boned and skinned
2 cups rice
2 Tbls. olive oil
2 carrots
1 large onion
3 cloves garlic
2 tsp. ground cumin
1 tsp. smoked chili powder
1 can tomato soup
20 olives (green or black pitted)
5 Tbls. chopped fresh cilantro
1 1/2 - 2 quarts chicken stock
salt
black pepper
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Heat oil in a large saute pan over medium low heat. Add finely minced garlic, carrots and onion. Let saute gently for 5 minutes.
Add cumin and chili powder and saute for another 3 minutes.
Place mixture in a slow cooker.
Add to the cooker the rice, tomato soup, olives and chicken thighs.
Top with fresh corriander, salt and pepper to your taste.
Add chicken stock to at least one and a half inches over the ingredients. Cook on low for 8 hours.
Serve with warm, crusty bread.
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Preparation Time: 20 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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J Lavery
United States |
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| This recipe has been viewed 5511 times. |
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