Chicken with Rice

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
  1. Preheat slow cooker to low.
  2. 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.
  3. 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.
  4. 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.
  5. Cover and cook on low for 6 hours.
  6. Gently remove the chicken pieces and mound on a platter with rice and vegetables.  Sprinkle with parsley.

 

 

Advertisements

4 Comments Add yours

  1. Paul Shaviv says:

    Sounds tasty. I find that a generous splash of cider vinegar always gives an unusual and interesting taste to these very easy chicken/rice slow-cook dishes….. Other interesting occasional flavours include cumin, curry, sumac and turmeric.

    1. Anna Hanau says:

      Thanks Paul! That sounds interesting — although I’d say between the white wine and the red peppers, the sweet/sour mix in this particular recipe is really spot on. I’d make it once as is, and then think about additional flavorings to add. In our experience, just going with the smoked paprika was enough. Enjoy!

  2. Paul Shaviv says:

    Whoopes — misunderstood. Was not suggesting adding anything to or changing this particular recipe, which sounds excellent ( I will try it!) — just alternatives. The great thing about the chicken-rice-slow cooker combination is that it is infinitely variable.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s