Slow Cooker Arroz Con Pollo

Slow Cooker Arroz Con Pollo

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.

Slow Cooker Arroz Con Pollo
    Servings
    4-5people
    Cook Time
    LOW6 hrs; HIGH 4 hrs
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4-5people
    Cook Time
    LOW6 hrs; HIGH 4 hrs
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 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)
    Instructions
    1. In a large flat skillet, heat oil over medium-high heat. Add chicken pieces and brown lightly on all sides. Transfer to a large slow cooker. Sprinkle chicken pieces evenly with salt, pepper and paprika.

    2. Reduce heat to medium and add onions and green pepper, stirring until softened, about 1 minute. Add garlic and cook for an additional minute, stirring often. Place onion mixture in the slow cooker. Pour chicken broth over chicken and onion mixture. Add in chopped tomatoes and turmeric.

    3. Cover and cook on LOW for 5 hours or on HIGH for 3 hours. If on LOW,at 5 hours turn temperature to HIGH. Add in uncooked white rice, taking special measures to ensure that rice is submerged underneath the liquids. Carefully mix in peas and pimentos (making sure most of rice stays covered). Cover and cook on HIGH an additional 60 minutes until rice is cooked and most of liquid is absorbed.

    4. Serve chicken and rice with hot sauce if desired.

    Recipe Notes

    * 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.

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