Slow Cooker Arroz Con Pollo with Chorizo

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

Ingredients

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

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