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1
In a non-stick skillet, heat oil over medium-high heat.
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2
Add chicken, in batches, and brown lightly on all sides.
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3
Transfer to slow cooker stoneware.
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4
Reduce heat to medium.
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5
Add onions and cook, stirring, until softened.
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6
Add garlic, salt and pepper and cook, stirring, for 1 minute.
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7
Add rice and stir until grains are well coated with mixture.
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8
Stir in saffron, tomatoes and chicken stock.
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9
Transfer to slow cooker stoneware and stir to combine with chicken.
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10
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
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11
Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
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12
Garnish with olives, if using, and pass hot pepper sauce, if using.
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13
TIP: If you are in a hurry, skip browning the chicken.
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14
Just make sure that all the skin is removed; otherwise the dish will be too fatty.
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15
*Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
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16
Buy saffron in threads, not powder, preferably from a reputable purveyor.
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17
Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
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18
Delicious & Dependable Slow Cooker Recipes.
