Spanish Chicken With Rice
Chelsey
ingredients
- 4 chicken breast halves, skin removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 small red pepper, chopped (or chopped roasted red pepper)
- 3 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1 can (14 1/2 oz) crushed tomatoes
- 1 package (10 oz) frozen peas
directions
- 1
eason chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.
- 2
In a small bowl combine remaining ingredients, except frozen peas. Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve over rice.
notes
Garnish with cilantro and avocado.
Source: Chelsey
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