My Recipe Box

Slow Cooker Arroz Con Pollo with Chorizo


Serves 4 to 6

  • by from Year-Round Slow Cooker

This gorgeous dish has it all: tender chicken, salty olives, floral saffron, sweet bell peppers, and smoky chorizo. Make sure to use instant rice and raw or uncooked chorizo (Mexican, not Spanish).

  • 8 boneless, skinless chicken thighs (scant 2 lb.)
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1-1⁄4 tsp. kosher salt, divided
  • 10 grinds black pepper, divided
  • 1⁄4 cup plus 1 Tbs. olive oil, divided
  • 2 uncooked chorizo sausages (about 1⁄2 lb.), casings removed and discarded
  • 2-1⁄2 cups red onions, diced (about 1)
  • 1-1⁄2 cups red bell peppers, diced (about 1)
  • 1-1⁄2 cups green bell peppers, diced (about 1)
  • 2 Tbs. minced garlic
  • 1/4 cup tomato paste
  • 2 Tbs. all-purpose flour
  • 1 cup mild beer, such as Corona
  • 1⁄3 cup fresh-squeezed, strained orange juice (about 1 juicy orange)
  • 3 Tbs. freshly squeezed, strained lime juice (about 1 juicy lime)
  • 1 Tbs. liquid from a can of chipotle chiles en adobo
  • 1 cup low-sodium chicken stock
  • 1⁄2 tsp. granulated sugar
  • 2-1⁄2 cups instant, long-grain white rice
  • 1 cup coarsely chopped pimento-stuffed green olives (about 1 small jar)
  • 1 tsp. saffron threads, crumbled
  • 2 lb. shelled English peas, fresh or frozen
  • 2⁄3 cup coarsely chopped fresh cilantro leaves
To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Season the chicken all over with the cumin, paprika, 1 tsp. of salt, and the pepper, then add to the slow cooker.

Add 1 Tbs. of oil to a 10-inch, heavy sauté pan, and heat over medium-high heat. When hot, add the chorizo and sear until cooked through, breaking the meat up with tongs, about 10 minutes. Transfer to a bowl and set aside in the refrigerator. Reduce the heat to medium. If the pan is dry, add 2 Tbs. oil. Add the onions, peppers, and garlic, and sauté until softened, scraping any bits of meat from the bottom of the pan, about 5 minutes. Pour over the chicken in the slow cooker. Add 2 more Tbs. oil to the pan, and stir in the tomato paste and flour. Sauté for 1 minute until all of the flour disappears. Raise the heat to medium high, slowly pour in the beer, and boil for 2 minutes, stirring until the sauce is smooth. Add the juices, chipotle liquid, stock, the remaining 1⁄4 tsp. salt, and the sugar, and bring to a boil over high heat. Boil until the sauce has thickened a bit, about 5 minutes.

Pour the sauce over the meat, cover, and cook on low until the chicken is tender, about 4 hours (but no more than 6 hours, or the chicken will overcook). Transfer the chicken to a bowl (leave all the sauce in the slow cooker), stir in the reserved cooked chorizo, and cover to keep warm. Add the rice, olives, and saffron to the slow cooker, cover, raise the heat to high, and cook until the rice is tender, about 30 minutes.

While the rice is cooking, prepare the peas. If using fresh peas, blanch for 2 minutes in salted boiling water and drain. If using frozen peas, defrost and drain well.

When the rice is done, stir in the reserved chorizo-chicken mixture, the peas, and cilantro. Stir to warm the chorizo through, then serve.

Year Round Slow Cooker book

Photo: Andrew Hugh Purcell

Wonderful recipe. Long list of ingredients but very easy to make. Substituted petite green peas for English peas. Made in the slow cooker on low for 5 hours. Lots of flavor and color, and after serving four there was plenty leftover for another meal!

This was excellent! I made it in the oven and browned the chicken first. Multiple layers of flavours with a bit of heat from the chipotle, the smokiness of the chorizo and paprika and the saltiness of the green olives came together beautifully. Would definitely recommend and plan to make this again!

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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