Prep 5 mins
Cook 8 hrs
This was Great... would suggest to toss the rice in last after chicken has been cooking a while... I prefer not so mushy rice! To each his own... if you prefer mushy rice put it all together. I also omit the peas (peas are yucky-lol :).
- 2 (3 lb) whole chickens, cut into pieces
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes
- 1 (16 ounce) bag frozen peas
- 2 (14 ounce) cans chicken broth
- 1 (12 ounce) jar red peppers, drained and cut into strips
- 2 (8 ounce) boxesof spanish-syle rice yellow rice mix
- 2 teaspoons garlic salt
- Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low-8 hrs (or) High-5 hours.
I used 1 box of the rice as suggested and 1 box of fiesta rice by Goya. Replaced the garlic salt with 1 teaspoon garlic powder because the box rices have plenty of sodium and I want to keep that down. Used 1 large red bell pepper. Added the rice 30 minutes before serving and peas just before serving . The chicken does end up fall apart tender. I cut back the cooking time to 5 hours on low. Thanks
I honestly wish that I had read the reviews BEFORE making the recipe. I'm giving this 3 stars only because the directions say to mix everything and then cook for 8 hrs. As my chicken was still slightly frozen the 8 hrs sounded ok. For the chicken it was, but sadly the rice turned into mush and that texture wasn't much appreciated by any of us. The flavors were very nice and if that were the only thing I graded on this would be a five star review but I can't overlook the cooking directions yielding such a poor result.
This recipe is really excellent! I work overnights and I threw this into my crockpot as soon as I got home so my DH could have it for lunch. I did make the mistake of putting the rice in at the beginning and it came out almost like mashed potatoes. That's simply my laziness, but my DH and sister ate nearly the whole pot of it anyway!