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Arroz Con Pollo (Chicken with Rice)

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What You Need

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Make It

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  • 1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of the spice mixture over the chicken and rub in with fingers.
  • 2. Heat oil in a large nonstick skillet over moderatly high heat until hot but not smoking. Add chicken and cook, turning until browned on all sides; about 8 minutes. Transfer chicken to a 6 quart slow cooker.
  • 3. Place canned tomatoes, onion, garlic, chipolte and remaining spice mixture in blender. Cover and blend until smooth and pour over chicken. Add broth.
  • 4. Cover and cook on low for 4 to 5 hours or 2 to 2.5 on high. Gently stir in rice and cook on high for 30 minutes, stirring once. Turn cooker off, stir in peas, cover and let stand for 15 minutes.
  • 5. Cut cherry tomatoes in half and toss with cilantro. Serve with lime wedges on the side.


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