Slow Cooker Arroz Con Pollo with Chorizo

Slow Cooker Arroz Con Pollo with Chorizo
Photo by Andrew Hugh Purcell

Ingredients

  • 1 tsp. smoked paprika
  • 2 Tbs. all-purpose flour
  • 2⁄3 cup coarsely chopped fresh cilantro leaves
  • ¼ cup tomato paste
  • 3 Tbs. freshly squeezed, strained lime juice (about 1 juicy lime)
  • 1-1⁄4 tsp. kosher salt, divided
  • 1⁄2 tsp. granulated sugar
  • + 17 more ingredients
    • 2 uncooked chorizo sausages (about 1⁄2 lb.), casings removed and discarded
    • 1⁄4 cup plus 1 Tbs. olive oil, divided
    • 1 cup coarsely chopped pimento-stuffed green olives (about 1 small jar)
    • 1-1⁄2 cups green bell peppers, diced (about 1)
    • 2 lb. shelled English peas, fresh or frozen
    • 1 tsp. saffron threads, crumbled
    • 2-1⁄2 cups red onions, diced (about 1)
    • 1 cup low-sodium chicken stock
    • 1 tsp. ground cumin
    • 1⁄3 cup fresh-squeezed, strained orange juice (about 1 juicy orange)
    • 8 boneless, skinless chicken thighs (scant 2 lb.)
    • 1-1⁄2 cups red bell peppers, diced (about 1)
    • 1 cup mild beer, such as Corona
    • 2 Tbs. minced garlic
    • 10 grinds black pepper, divided
    • 1 Tbs. liquid from a can of chipotle chiles en adobo
    • 2-1⁄2 cups instant, long-grain white rice

Season the chicken all over with the cumin, paprika, 1 tsp. of salt, and the pepper, then add to the slow cooker. Add 1 Tbs. of oil to a 10-inch, heavy sauté pan, and heat over medium-high heat. When hot, add the chorizo and sear until cooked through, breaking the meat up with tongs, about 10 mi...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network