Spanish Style Chicken with Rice

Very tasty! This is another dish I like to serve with simple roasted poblanos stuffed with goat cheese and a light green salad, perhaps with a few avocado slices and a sprinkling of pine nuts.

• Ready In: 3 hrs 45 mins
• Serves: 6

Ingredients

• 1⁄4 teaspoon saffron thread
• 1  tablespoon  vegetable oil
• 3  lbs chicken breasts (bone-in)
• 2  onions, finely chopped
• 4  cloves garlic, minced
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups converted long grain rice
• 1 (28 ounce) can diced tomatoes, undrained
• 1  cup  chicken stock
• 1⁄2 cup dry white wine or 1⁄2 cup  chicken stock
• 1  green bell pepper, finely chopped
• 1  cup  frozen peas, thawed
• 1⁄4 cup  sliced  pimento stuffed olive
•  hot pepper sauce or  salsa (optional)

Directions

1. Soak saffron in 2 tbsp of hot water until needed.
2. Brown chicken on all sides in skillet in oil and transfer to crockpot.
3. Add onions to skillet and cook until tender; add the garlic, salt and pepper and cook just till garlic is aromatic.
4. Stir in the rice and coat with the oil and onions.
5. Add the saffron, tomatoes, chicken stock, and wine, and transfer mixture to the crockpot, stirring with chicken.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours or until chicken is cooked through.
7. Add the green peppers, peas, and olives, and cook on high for 20 minutes more.
8. Serve with pepper sauce (Tabasco) or salsa, if desired.