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Spanish Chicken With Rice

User Rating 2.5 Star Rating (2 Reviews)

By

Spanish style seasonings make these chicken breasts delicious, and they're wonderful with rice and a salad.

Yield: Serves 4

Ingredients:

  • 4 chicken breast halves, skin removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 small red pepper, chopped (or chopped roasted red pepper)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 1 can (14 1/2 oz) crushed tomatoes
  • 1 package (10 oz) frozen peas

Preparation:

Season chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.

In a small bowl combine remaining ingredients, except frozen peas. Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve this chicken dish over hot cooked rice.
4 servings.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Not Arroz con Pollo, Member chulaflora

Arroz Con Pollo uses the whole chicken cut up into pieces and then simmered with Rice in one pot. I can see how this would make a good Chicken and Rice dinner but it should be called Arroz Con Pollo. For Mexican flavors remove the paprika and use ground cumin instead and do not use any rosemary. I personally would omit the peas.

8 out of 10 people found this helpful.

See all 2 reviews

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