We're always looking for a fantastic one-dish meal to get through the last few days of the week. The rice is added midway through the cooking so it is perfectly cooked and not mushy. Olives and peas add visual interest along with their flavors.
Makes 4 to 6 servings
1 (3- to 4-pound) chicken, cut into serving pieces, or 6 chicken pieces of your choice
1⁄3 cup olive oil, divided
1 large onion, diced
4 garlic cloves, minced
1⁄2 red bell pepper, seeds and ribs removed, and diced
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 (14.5-ounce) can diced tomatoes, undrained
1⁄2 cup dry white wine
1⁄2 cup Chicken Stock (page 21) or purchased stock
1 bay leaf
1 cup uncooked converted long-grain rice
1⁄2 cup sliced pimiento-stuffed green olives
1 cup fresh peas or frozen peas, thawed
Salt and freshly ground black pepper to taste
1. Rinse chicken and pat dry with paper towels. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil chicken pieces for 3 minutes per side, or until browned.
2. Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Reduce the heat to low, and stir in paprika, chili powder, cumin, and oregano. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker.
3. Add tomatoes, wine, stock, and bay leaf to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until chicken is almost cooked through.
4. While chicken cooks, add remaining oil to the skillet. Cook rice for 3 to 4 minutes, stirring frequently, or until grains are opaque and lightly browned. Remove the pan from the heat, and set aside.
5. If cooking on Low, raise the heat to High. Add rice to the slow cooker. Cook for 1 hour or until rice is almost tender and chicken is tender. Add olives and peas to the slow cooker. Cook for 10 to 15 minutes, or until peas are cooked. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350ºF oven for 20 to 25 minutes, or until hot.
From Gluten-Free Slow Cooking
It’s important for the success of this dish and other dishes that include rice that you use long grain converted rice such as Uncle Ben’s. A shorter-grain rice will turn to mush. Converted white rice has undergone a steam-pressure process that makes the grains fluffier and keep separate when cooked.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.