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).
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!
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