adapted from Laura Frankel’s Jewish Slow Cooker Recipes
Serves 6-10; 40 minutes prep time plus 6 hours in the crock pot
- 8 Grow & Behold Chicken Thighs (you can also use other chicken pieces on the bone; white meat cooks up a little drier in the crock pot but is still very tasty)
- 2 large onions, thinly sliced
- 2 red bell peppers, roasted (or half a jar of 24oz sweet red peppers), thinly sliced
- 4 garlic cloves, chopped
- 1 c. dry white wine
- 2 cups Chicken Broth
- 2 tablespoons tomato paste
- 1/2 teaspoon saffron
- 1/2 teaspoon smoked paprika or pimenton
- 1/2 teaspoon chili flakes (or more to taste)
- 2 cups short-grain brown rice
- 28-oz can diced tomatoes with juice
- 1/2 cup flat-leaf parsley, optional
- Preheat slow cooker to low.
- Heat oil in large saucepan. Pat thighs dry, then brown about 10 minutes each side (do in a few batches.) Transfer chicken to a plate.
- Add onions to the frying pan and saute 12 minutes or until brown. Add peppers, and cook 3 minutes or until slightly soft. Add garlic and cook 3 minutes more, until garlic is soft and fragrant. Add the white wine and scrape up all the brown bits on the bottom of the pan.
- Transfer onions to the stock pot. Add stock, tomato paste and spices; stir to combine. Add rice and tomatoes (with juices) and mix well. Place the chicken on top and any juices that may have accumulated on the plate.
- Cover and cook on low for 6 hours.
- Gently remove the chicken pieces and mound on a platter with rice and vegetables. Sprinkle with parsley.