Arroz con pollo (chicken and rice) is one of my favorite Latin dishes and being able to make it in a slow cooker is perfect for a weekday meal.
Although there are many variations throughout Latin America it always starts with sofrito (sauteed onion, garlic and green peppers). This slow cooker version is based off of the Cuban version which is well loved and everywhere here in Tampa.
- 1tablespoon olive or coconut oil
- 3pound chicken pieces, (skin on) such as breasts, legs and thighs
- 1teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 2small onions, chopped
- 1/2 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 1/2 cup chicken broth *
- 1 (28 ounce) can chopped tomatoes, including juice
- 1teaspoon turmeric
- 1 1/2 cup uncooked, long grain white rice
- 1 small jar diced pimentos
- 1 cup frozen green peas
- Hot pepper sauce (optional)
* Try 1 cup of chicken broth and 1/2 cup white wine in place of the chicken broth.
The slow cooker allows for one pot cooking, but Cuban arroz con pollo is usually served as the chicken with a side of pimento- and pea-infused yellow rice. It is typically served with a side of black beans and Cuban bread. While I love the traditional way to eat arroz con pollo, it is also a very heavy meal (you'll need a nap after!) and I prefer to serve just the chicken and rice usually with a side salad.