Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Cuban Arroz Con Pollo

Tender chicken thighs slow-cooked with peppers, tomatoes, onion and warm spices, then finished with brown rice, peas, roasted red peppers and green olives. Achiote adds an earthy flavor and distinctive color to this hearty one-pot meal.




Servings: About 6
Prep Time: 25 minutes
Cook Time: 7–8 hours on Low or 3–4 hours on High

Ingredients:

  • Nonstick cooking spray
  • 1½ pounds boneless, skinless chicken thighs
  • 3 cups chopped green bell peppers (about 4 medium)
  • 1½ cups chopped Roma tomatoes
  • 1 cup chopped onion
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 tablespoon achiote powder
  • 1½ teaspoons dried oregano, crushed
  • ½ teaspoon garlic powder
  • ¾ teaspoon freshly ground black pepper
  • 1 (10-ounce) package frozen cooked brown rice, or 2 cups hot cooked brown rice
  • 1 (10-ounce) package frozen peas
  • 1½ cups sliced roasted red bell peppers
  • ½ cup sliced pitted green olives

Instructions:

  1. Coat an extra-large skillet with nonstick cooking spray and heat over medium-high heat.
  2. Add the chicken thighs and brown on both sides, working in batches if necessary. The chicken does not need to cook through at this point. Set aside.
  3. In a 4-quart slow cooker, combine the green bell peppers, tomatoes, onion, tomato paste, cumin, paprika, achiote powder, oregano, garlic powder and black pepper.
  4. Arrange the browned chicken thighs over the vegetables.
  5. Cover and cook on Low for 7–8 hours or on High for 3–4 hours, until the chicken is tender and cooked through.
  6. If cooking on High, reduce the slow cooker to Low.
  7. If using frozen cooked brown rice, prepare it according to package directions.
  8. Stir the cooked brown rice, frozen peas, roasted red peppers and green olives into the chicken mixture.
  9. Cover and continue cooking on Low for about 15 minutes, or until the rice and vegetables are heated through.
  10. Taste and adjust the seasoning before serving.

Tip: The original ingredient list appears to omit salt, even though the directions mention adding it with the spices. Because the olives can contribute considerable saltiness, I would wait until the dish is finished, taste it, and then add salt as needed.

Source: Better Homes and Gardens