Crockpot arroz con pollo
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frying chicken; cut up | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic; minced | |
| ⅛ | teaspoon | Saffron powder |
| 3 | cups | Broth or bouillon |
| 2 | tablespoons | Dry sherry |
| 1 | can | (16 Oz) peas; drained |
| ½ | cup | Stuffed green olives; sliced |
| 2 | cups | Cooked rice |
Directions
In slow-cooking pot, combine chicken with salt, pepper, garlic and saffron.
Pour chicken broth and sherry over chicken. Cover and cook on low for 4 to 6 hours. Drain chicken; save 2 cups of the broth. Turn control to high. In slow-cooking pot, combine chicken, 2 cups broth, peas, olives, and cooked rice. Cover and cook on high another 20 to 30 minutes, or until hot.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997