Monday, November 15, 2010

Slow Cooker Arroz Con Pollo

I have a friend, Mary Jane, who makes THE best Puerto Rican Arroz con Pollo from scratch that I have ever eaten, however it is an all day process. So, this recipe is MY version of a crock pot arroz con pollo that still takes all day, but I don't have to do all the work!!! Ingredients:
3-4 boneless, skinless chicken breasts
1 Tbsp Creole or Cajun seasoning (Emeril has his own Essence Creole Seasoning or Bayou Blast - It contains: paprika, salt, garlic powder, black pepper and onion powder)
1 medium onion, diced
2 stalks celery, diced
1 Tbsp garlic, chopped
2 tsp paprika
1 1/2 cups long grain rice (I use organic long-grain brown rice)
1 cup dry white wine
1 (14 oz) can diced tomatoes, juice and all
1 and 1/2 cups chicken broth
1 (4 oz) can diced green chilies
1/4 cup thinly sliced green olives
1 bay leaf
3/4 tsp salt
3/4 cup frozen green peas
3/4 cup frozen corn
2 Tbsp chopped fresh parsley (for garnish)

Directions: Dump all above ingredients into your crock pot. Cook on low heat for 6-8 hours. The rice will completely absorb all of the liquid and it will be very sticky, which is the best part!! Just shred the chicken throughout and serve!

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