Crock Pot Arroz Con Pollo Spanish Chicken with Rice
Transport your taste buds to the heart of Spain with this flavorful Crock Pot Arroz Con Pollo, a delightful Spanish chicken and rice dish brimming with bold, aromatic spices. This one-pot wonder combines tender, golden-browned chicken thighs, fragrant long-grain rice, and a medley of vibrant ingredients like red bell peppers, garlic, turmeric, and smoky paprika, all slow-cooked to perfection. A splash of tomato sauce adds richness, while frozen peas bring a pop of color and sweetness to the dish. The crock pot does all the heavy lifting, making this an effortless and satisfying meal ideal for busy weeknights or leisurely weekends. Garnish generously with fresh cilantro and add a squeeze of lime for a zesty finishing touch. Perfectly hearty and irresistibly delicious, this Spanish-inspired dinner serves six and is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 1.5 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 cup tomato sauce
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Transfer to the crock pot.
In the same skillet, sauté the chopped onion and diced red bell pepper for 3-4 minutes until softened. Add the minced garlic and cook for 1 additional minute. Add the cumin, paprika, oregano, turmeric, and optional cayenne, stirring to combine. Cook for 30 seconds to bloom the spices.
Transfer the sautéed mixture to the crock pot. Add the rice, chicken broth, tomato sauce, salt, and black pepper. Stir gently to combine, ensuring the chicken is mostly submerged.
Cover and cook on low for 4-5 hours, or until the chicken is tender and the rice is fully cooked and absorbs the liquid.
During the last 30 minutes of cooking, gently stir in the frozen peas.
Once done, fluff the rice with a fork and sprinkle with chopped fresh cilantro.
Serve warm with lime wedges for squeezing over the top, if desired.
Nutrition Facts
Calories |
2965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 30.4 g | ||
| Protein | 263.9 g | 528% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3465 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
