Ingredients:
1 pinch saffron
2 tablespoons boiling water
1 large yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 cup converted long-grain rice
1 tablespoon vegetable oil
2 whole bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
14 ounces canned plum tomatoes, drained and chopped
8 boneless chicken thighs
salt and pepper, to taste
1 1/2 cups lowfat, low-sodium chicken broth
1 cup frozen peas, defrosted
Directions:
In a small bowl, combine the saffron and boiling water and set aside.
In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with the bay leaves, oregano, paprika, salt and pepper.
Add the plum tomatoes and stir well.
Transfer the vegetable and rice mixture to the Crock-Pot® slow cooker.
Season the chicken thighs with salt and pepper.
In the same skillet, sauté the chicken thighs until browned.
Place the chicken thighs on top of the rice layer in the stoneware.
Add the saffron and water, and the chicken broth.
Cover; cook on High for 1 hour, then reduce to Low for 7 to 9 hours.
Thirty minutes before the end of cooking, add the frozen peas and mix the contents thoroughly.
1 pinch saffron
2 tablespoons boiling water
1 large yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 cup converted long-grain rice
1 tablespoon vegetable oil
2 whole bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
14 ounces canned plum tomatoes, drained and chopped
8 boneless chicken thighs
salt and pepper, to taste
1 1/2 cups lowfat, low-sodium chicken broth
1 cup frozen peas, defrosted
Directions:
In a small bowl, combine the saffron and boiling water and set aside.
In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with the bay leaves, oregano, paprika, salt and pepper.
Add the plum tomatoes and stir well.
Transfer the vegetable and rice mixture to the Crock-Pot® slow cooker.
Season the chicken thighs with salt and pepper.
In the same skillet, sauté the chicken thighs until browned.
Place the chicken thighs on top of the rice layer in the stoneware.
Add the saffron and water, and the chicken broth.
Cover; cook on High for 1 hour, then reduce to Low for 7 to 9 hours.
Thirty minutes before the end of cooking, add the frozen peas and mix the contents thoroughly.