Slow Cooker Arroz Con Pollo with Chorizo

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

Ingredients

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

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

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