Crock Pot Brazilian Saffron Chicken and Rice
Transport your taste buds to the vibrant flavors of Brazil with this Crock Pot Brazilian Saffron Chicken and Rice recipe—a comforting, one-pot meal infused with the golden hues of saffron and the richness of tender chicken thighs. This slow-cooked masterpiece combines aromatic garlic, onions, and cumin with the sweetness of red bell peppers and the tang of diced tomatoes. Long-grain white rice absorbs a saffron-infused chicken broth for an irresistibly flavorful base, while the crock pot ensures the chicken is fall-off-the-bone tender. Perfect for busy weekdays or a relaxed weekend meal, this dish is easy to prepare and offers an authentic taste of Brazilian cuisine. Serve it with a sprinkle of fresh cilantro and zingy lime wedges to brighten every bite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 0.5 teaspoons saffron threads
- 2.5 cups chicken broth
- 1 14.5-ounce can diced tomatoes (canned, with juices)
- 1.5 cups long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3 minutes per side. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, diced red bell pepper, ground cumin, and paprika. Cook for another 2 minutes until fragrant.
Dissolve the saffron threads in 2.5 cups of warm chicken broth, allowing it to bloom for 5 minutes.
Transfer the sautéed vegetables to the crock pot. Add the seared chicken thighs, saffron-infused chicken broth, canned diced tomatoes (with juices), rice, and remaining salt. Stir gently to combine.
Cover the crock pot with the lid and cook on the LOW setting for 4-5 hours or until the chicken is fully cooked and tender, and the rice has absorbed the liquid.
Once cooked, fluff the rice gently with a fork, being careful not to break up the chicken thighs.
Garnish with chopped cilantro and serve with lime wedges if desired.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6194 mg | 269% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 29.5 g | ||
| Protein | 182.8 g | 366% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 409 mg | 31% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3987 mg | 85% | |
*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.
