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Slow Cooker Cuba Spiced Arroz Con Pollo

This Little Goat went to Cuba
  • This Little Goat went to Cuba

yields

4 servings

time

4 1/2 - 6 1/2 hours (depending on slow cooker settings)

active time

10 minutes

ingredients

1 1/2  - 2 lb. boneless, skinless chicken thighs 

3 Tbsp + 1/2 tsp This Little Goat went to Cuba 

Kosher salt and freshly-ground black pepper

Canola oil 

2 bell peppers (red, yellow or orange), seeds removed and diced

1 yellow onion, diced

4 cloves garlic, minced 

1 15-ounce can crushed tomatoes 

1 1/2 cups chicken broth

16 oz. instant yellow rice

1 cup frozen peas 

1/4 cup fresh cilantro leaves, roughly chopped, plus more for topping

instructions

Season the chicken on both sides with salt, pepper and This Little Goat went to Cuba spice. Coat a large skillet with a drizzle of canola oil and heat over medium-high heat. Once hot, add the chicken and sear until golden brown, about 2 minutes per side.

Add the peppers, onion, garlic, tomatoes, chicken stock, 1 Tbsp Cuba spice and 1 tsp salt to the bowl of a 6-quart slow cooker. Nestle in the chicken, making sure it’s submerged in liquid. Cover and cook on low for 6-7 hours, or high for 3-4 hours.

Remove the lid and stir in the rice, peas, remaining 1 Tbsp This Little Goat went to Cuba spice and ½ tsp salt. Cover and continue cooking over low heat for about 10-20 minutes more, until the rice is cooked through. Remove from heat and stir in the cilantro. Serve warm, topped with additional torn cilantro leaves.

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