Servings: 4 to 6
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).
This recipe is excerpted from Year-Round Slow Cooker.
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.
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This was disappointing to my family. It tasted like a very bland jambalaya and was rather mushy. I will probably not make again.
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!
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