Arroz con Pollo (Slow Cooker)

photo from here

1/4 teaspoon saffron threads (or 1 teaspoon turmeric)
3 lbs chicken pieces, skin on breasts, skinless legs and thighs
2 onions, finely chopped
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups converted long grain rice
1 (28 ounce) can tomatoes, including juice, chopped
1 1/2 cups chicken stock (OR 1 cup chicken stock plus 1/2 cup dry white wine)
1 green bell pepper, finely chopped
1 cup green peas, thawed if frozen
sliced pimento stuffed olive (optional)
hot pepper sauce (optional)


Directions:

1. place onions and garlic in crock pot 2. place chicken on top of onions and pour tomatoes over top of chicken.  3. cook on low for 6-8 hours or on high for 3-4 hours.  4. 30 minutes before serving, heat chicken stock on stovetop.  Once near boil, steep the saffron threads in the stock for two minutes.  Remove the saffron threads and cook rice as directed on packaging in the chicken broth.  5. meanwhile, add green peppers and peas and cook on high for 20 minutes.  6. remove bones from crock and serve crock contents over rice.  garnish with pimento olives or hot sauce, optional.


Adapted by me from here