- Servings: 4
- Prep Time: 8 minutes
- Cook Time: 240 minutes
- Total Time: 248
Ingredients:
| 1 can | Whole Peeled Tomatoes In Juice |
| 2 Tbsp | Extra Virgin Olive Oil |
| 4 cloves | Garlic |
| ½ | Onion, roughly chopped |
| ½ bunch | Cilantro, rinsed well |
| 16 | Pimento Stuffed Olives |
| 4 oz | Chorizo Sausage, or italian sausage), cut into bite-size chunks |
| 2½ cups | Medium Grain White Rice |
| 4 | Boneless Skinless Chicken Breasts, fat trimmed |
| Salt, to taste | |
| Pepper, to taste | |
| 2 cups | Chicken Broth |
| 1 cup | White Wine |
| 1 Tbsp | Dried Oregano |
| 1 | Yellow Bell Pepper, cut into ½" squares |
| 1 | Red Bell Pepper, cut into ½" squares |
Directions:
In a blender, puree tomatoes in juice with oil, garlic, onion, cilantro (reserving 4 sprigs for garnish) and olives until smooth.
Place sausage chunks in the bottom of a slow cooker pot; cover with rice. Pour blended tomato mixture over rice. Season chicken breasts liberally with salt and pepper; arrange on top of rice.
Add remaining ingredients, 1 teaspoon salt and 1/2 teaspoon pepper; cook on low for 4 hours.
Fluff rice with a wooden serving fork or a pair of chop sticks before serving. Garnish with cilantro sprigs.
Helpful Tips:
Rice and chicken are cooked low and slow in tomato sauce and mild spices...easy one-pot dish. This recipe is adapted from my other version made on stove top by browning the skin of breast quarters.
