SLOW COOKER SPANISH CHICKEN RECIPE | BBC GOOD FOOD
This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Total Time 6 hours 35 minutes
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
- Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.
- Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
- Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
- Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.
Nutrition Facts : Calories 447 calories, FatContent 27 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.9 milligram of sodium
SLOW COOKER RED BEANS AND RICE RECIPE | ALLRECIPES
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Beans and Rice
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours 0 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 370.6 calories, CarbohydrateContent 39 g, CholesterolContent 28.9 mg, FatContent 14.2 g, FiberContent 9.3 g, ProteinContent 22.6 g, SaturatedFatContent 4.9 g, SodiumContent 675.6 mg, SugarContent 3.7 g
More about "spanish rice in slow cooker recipes"
SLOW COOKER SPANISH CHICKEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 6 hours 35 minutes
Category Dinner, Main course, Supper
Calories 447 calories per serving
- Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.
SPANISH RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Side Dishes
Cuisine North America, Mexican
Calories 217 calories per serving
- In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
SPANISH RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Side Dishes
Cuisine North America, Mexican
Calories 217 calories per serving
- In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
SLOW COOKER SPANISH RICE RECIPE | ALLRECIPES
From allrecipes.com
SLOW COOKER MEXICAN RICE (SPANISH RICE) - GAL ON A MISSION
From galonamission.com
EASY SPANISH RICE RECIPE | BEST RICE COOKER RECIPES
From blessthismessplease.com
20 EASY RICE COOKER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SLOW-COOKER SPANISH CHICKPEA SOUP RECIPE - EATINGWELL
From eatingwell.com
RECIPES FOR ONE PERSON SLOW COOKER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
2 QUART SLOW COOKER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SLOW-COOKER RECIPES - JAMIE OLIVER
From jamieoliver.com
20 EASY RICE COOKER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SLOW COOKER PORK CHOPS AND RICE RECIPE | ALLRECIPES
From allrecipes.com
SLOW-COOKER SPANISH CHICKPEA SOUP RECIPE - EATINGWELL
From eatingwell.com
RECIPES FOR ONE PERSON SLOW COOKER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
2 QUART SLOW COOKER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
75 SLOW COOKER DINNER RECIPES - TASTE OF HOME
From tasteofhome.com
SLOW COOKER RECIPES | CROCK POT RECIPES | TESCO REAL FOOD
From realfood.tesco.com
FAMILY SLOW COOKER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SLOW-COOKER & CROCK POT SOUP & STEW RECIPES | EATINGWELL
From eatingwell.com
2 QUART SLOW COOKER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SLOW-COOKER RECIPES - JAMIE OLIVER
From jamieoliver.com
75 SLOW COOKER DINNER RECIPES - TASTE OF HOME
From tasteofhome.com
SLOW COOKER RECIPES | CROCK POT RECIPES | TESCO REAL FOOD
From realfood.tesco.com
FAMILY SLOW COOKER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SLOW-COOKER & CROCK POT SOUP & STEW RECIPES | EATINGWELL
From eatingwell.com