This aromatic chicken and rice dish is a one-pot-wonder any time of year, and especially enjoyable in the summer when you’re not overheating the kitchen.
- Cook Time
- Prep Time
- 1-2 tablespoons oil
- 8 Grow and Behold chicken thighs (you can also use other chicken pieces on the bone; white meat cooks up a little drier in the crock pot but is still very tasty)
- 2 large onions, thinly sliced
- 2 red bell peppers, roasted (or ½ (24-ounce) jar sweet red peppers), thinly sliced
- 4 cloves garlic, chopped
- 1 cup dry white wine
- 2 cups chicken broth
- 2 tablespoons tomato paste
- ½ teaspoon saffron
- ½ teaspoon smoked paprika or pimenton
- ½ teaspoon chili flakes (or more to taste)
- 2 cups short-grain brown rice
- 1 (28-ounce) can diced tomatoes with juice
- ½ cup flat-leaf parsley (optional)
1. Preheat slow cooker to low.
2. Heat oil in a large saucepan. Pat thighs dry, then brown for about 10 minutes on each side (do it in a few batches). Transfer chicken to a plate.
3. Add onions to the frying pan and saute 12 minutes or until brown. Add peppers and cook 3 minutes or until slightly soft. Add garlic and cook 3 minutes more, until garlic is soft and fragrant. Add white wine and scrape up all the brown bits on the bottom of the pan.
4. Transfer onions to the stock pot. Add broth, tomato paste, and spices; stir to combine. Add rice and tomatoes (with juices) and mix well. Place the chicken on top with any juices that may have accumulated on the plate.
5. Cover and cook on low for 6 hours.
6. Gently remove chicken pieces and mound on a platter with rice and vegetables. Sprinkle with parsley.
Recipe adapted from Jewish Slow Cooker Recipes by Laura Frankel.