Crockpot arroz con pollo

Yield: 5 Servings

Measure Ingredient
1 \N Frying chicken; cut up
1 teaspoon Salt
¼ teaspoon Pepper
1 \N 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

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

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