Arroz Con Pollo (Chicken with Rice)

0 PT5H Ingredients: 6 small skinless bone-in chicken breast halves (about 4 pounds) 1 tablespoon dried oregano 1 tablespoon chili powder 2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon vegetable oil 1 can (14.5 ounces) diced tomatoes 1 small onion, cut into 1-inch chunks 2 garlic cloves 1/2 chipotle chile (from canned chipotle in adobo sauce) 1 can (14 ounces) low sodium chicken broth 1-1/2 cup instant rice 1-1/2 cup frozen peas 1 pint cherry tomato 1 cup coarsely chopped fresh cilantro lime wedges, for serving

Arroz Con Pollo (Chicken with Rice)

Cook time: 4 to 5 hours on low or 2 to 2-1/2 hours on high
Course: soup
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Step 1:

Rinse chicken and pat dry. Line slow cooker with Reynolds® Slow Cooker Liner.

Step 2:

Combine oregano, chili powder, cumin, salt and pepper in a small bowl.

Step 3:

Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.

Step 4:

Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes.

Step 5:

Transfer to a 6-quartslow cooker.

Step 6:

Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high.

Step 7:

Gently stir in rice, cover and cook on high, stirring once, 30 minutes.

Step 8:

Turn cooker off, stir in peas, cover and let stand 15 minutes.

Step 9:

Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.