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Recipe Summary

prep:
15 mins
slow-cook:
7 hrs
total:
7 hrs 15 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time if necessary, in hot skillet until brown. Set aside.

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  • In a 4-quart slow cooker combine sweet peppers, tomatoes, onion, tomato paste, cumin, paprika, oregano, garlic powder, salt, and black pepper. Top with chicken.

  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 4 hours.

  • If using high-heat setting, turn to low-heat setting. If using frozen rice, prepare according to package directions. Stir cooked rice, peas, roasted peppers, and olives into mixture in cooker. Cover and cook about 15 minutes more or until heated through.

Anchiote Powder

Anchiote (ah-chee-OH-tay) powder is traditional in this dish, offering a slightly tart flavor and brilliant yellow-red hue. Add a tablespoon along with the paprika if you like.

Nutrition Facts

297 calories; fat 8g; cholesterol 108mg; saturated fat 2g; carbohydrates 30g; mono fat 3g; poly fat 2g; insoluble fiber 7g; sugars 7g; protein 28g; vitamin a 2053.2IU; vitamin c 180.6mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 9mg; vitamin b6 0.9mg; folate 53.8mcg; vitamin b12 0.7mcg; sodium 646mg; potassium 825mg; calcium 65mg; iron 3.8mg.
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