Chicken with rice and green peas in a slow cooker

Votes: 15

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 14 G., saturated fats 3 G., proteins 40 G., carbohydrates 50 G., fiber 3 G., cholesterol 160 mg, sodium 1051 mg, sugar 3 G.

Using a slow cooker, you can quickly and easily prepare chicken with rice, ensuring deliciously fluffy rice and juicy chicken. Sauteed vegetables—onions, bell peppers, garlic, cilantro (use the tough stems, reserving the leaves for serving), olives—and a fragrant saffron-infused sazón seasoning will add even more flavor to your dish. Just be sure to microwave the green peas separately and add them to the rice and chicken at the very end. This will prevent them from overcooking and will add even more flavor to the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg skinless and boneless chicken thighs, cut into 5 cm pieces.
1 cup white long-grain rice
1 small onion, cut into large pieces
1 small red bell pepper, cut into large pieces
3 cloves garlic, coarsely chopped
1/4 cup chopped fresh cilantro stems + 2 tablespoons chopped leaves
1.5 tbsp extra-virgin olive oil
2/3 cup lightly salted chicken broth
16 olives stuffed with pimento peppers
1 packet (1.5 tsp) of saffron-flavored sazon seasoning
3/4 cup frozen green peas

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, long-grain rice, peas, olive, sweet pepper, cilantro, saffron, garlic powder, oregano, cumin

Cooking the dish according to the recipe:

Set the slow cooker to high heat for sautéing. Meanwhile, finely chop the onion, bell pepper, garlic, and cilantro stems in a food processor. Once the slow cooker is hot, add the olive oil, then add the chopped vegetables and season with salt. Cook, stirring occasionally, until the liquid has evaporated and the vegetables are tender, 6-8 minutes.
Add chicken, rice, chicken broth, olives, sazon seasoning, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Turn off the multicooker. Close and secure the lid, making sure the steam valve is closed. Set the pressure cooker to high heat and cook for 5 minutes.

Meanwhile, place the peas in a small microwave-safe bowl. Microwave for 1 minute to warm through.
Once the pressure cooker cycle is complete, let the pressure release naturally for 10 minutes, then carefully open the valve to release any residual pressure. Turn off the slow cooker and remove the lid. Fluff the rice and gently stir in the green peas. Divide the chicken and rice among serving bowls. Garnish with fresh cilantro.

Categories:

recipe / Calorie content of prepared meals / Multicooker / Summer dishes / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / Food Network - recipes / Latin American cuisine