This one-pot chicken dinner, inspired by the traditional dish of Spain and Latin America, comes together easily in the slow cooker.

Ingredients

  • 3 large red, orange, and/or yellow bell peppers, chopped
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (15 ounce) can no-sodium-added tomato sauce
  • 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
  • 1 ½ cups reduced-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon salt, divided
  • ½ teaspoon ground pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon saffron or 1/4 teaspoon ground turmeric
  • 2 pounds boneless, skinless chicken thighs
  • 2 cups instant brown rice, such as minute rice
  • 1 cup frozen peas
  • ½ cup chopped green olives with pimientos
  • ¼ cup chopped fresh cilantro (optional)

Directions

  1. Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.
  2. Stir in rice, peas and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.
  3. Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.