Slow-Cooker Arroz con Pollo

1 x medium red capsicum (chopped)

1 x medium yellow capsicum (chopped)

1 x medium brown onion (chopped)

1 x large carrot (chopped)

3 x cloves garlic (minced – or use 1 tbsp garlic paste)

2 x tbsp chilli powder

1 x tbsp paprika

1 x tsp salt, divided

½ tsp x ground pepper

½ tsp x ground cumin

½ tsp x saffron or ¼ tsp x ground turmeric

1 x 400g can of Italian diced tomato’s

425g x tomato passata

375ml x chicken stock (salt reduced)

500g x chicken breast 

1 cup x frozen peas

¼ cup x chopped fresh coriander

1 kg x cauliflower rice (or 2 cups instant brown rice aka minute rice – note; nutritional information is based on cauliflower rice. Adjust to suit your nutritional needs).

Directions:

Combine the capsicum, onion, garlic, pasata, diced tomatoes, stock, chilli powder, paprika, ½ tsp salt, pepper, cumin and saffron/turmeric into the slow cooker.

Nestle chicken into the mixture until submerged.,

Cover and cook on low for 5 ½ hours.

Stir in rice/cauliflower rice, peas, and the remaining ½ tsp of salt. Cover and cook until the rice is tender and most of the liquid is absorbed…approx. 30 mins.

Using 2 forks, shred the chicken in the slow cooker.

Serve and top each serving with chopped fresh coriander. Yum!

Meal prep tip: divide into 4 containers and freeze for a quick and easy hearty winter warmer dish for lunch or dinner!