Slow Cooker Chicken Rice
Votes: 3
Time: 4 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Slow Cooker Chicken Rice - A Detailed Recipe.
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.
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:
- 6 chicken thighs (about 700 g)
- 1 can (410 g) of canned diced tomatoes
- 2 green bell peppers, diced into 5 cm (2 in) cubes
- 1 cup of rice
- 3 tablespoons of wheat flour
- 2 tbsp paprika
- 1 tbsp garlic powder
- Salt and ground black pepper
- 1/4 tbsp. canola oil
- 1 onion, sliced into thick half rings
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1/2 tsp crushed red pepper flakes
- Zest and juice of 1 lemon
- 1/2 cup pitted green olives (with pimento pepper)
- Additional equipment: slow cooker
We recommend
Recipes with similar ingredients: chicken thighs, rice, sweet pepper, onions, garlic powder, tomatoes, tomato paste, red pepper flakes, paprika, lemon juice, olive
Cooking the dish according to the recipe:
- In a large zip-top bag, combine flour, paprika, garlic powder, and a little salt and pepper. Add the chicken and toss until completely coated.
Heat canola oil in a large saucepan over medium heat. Add the chicken and brown on all sides, 3-4 minutes per side. While the chicken is cooking, add the tomatoes, peppers, and onions to the slow cooker. Place the chicken thighs on top. - In the same pan where you fried the chicken, add the tomato paste and cook for about a minute, stirring constantly. Add the chicken broth and bring to a boil, stirring and scraping up any browned bits from the bottom of the pan.
Pour the mixture over the chicken in the slow cooker. Cook on low for 4 hours, until the chicken is very tender. - In a medium saucepan, combine 2 cups of water, rice, red pepper flakes, lemon zest, the juice of half a lemon, and a pinch of salt. Bring to a boil, reduce heat, and simmer, covered, until the rice is tender and all the liquid is absorbed.
To serve, place the rice in a deep dish and top with the chicken and vegetables. Garnish with olives and drizzle with the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of vegetables for another recipe—stuffed pitas with spicy yogurt sauce.
Categories:
Similar recipes
