Slow Cooker Chicken & Spanish Rice | Kin Community
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We promise not all the recipes this week will be this involved, but this Slow Cooker Chicken creates leftovers you will use in the other recipes for this week.
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If you don't have a slow cooker that's OK, you can also roast the chicken in the oven as well. Enjoy!
Slow Cooker Whole Bird with Romesco and Spanish Rice
Serves 4
Ingredients:
For the Chicken:
3 carrots, peeled and cut in half
3 stalks celery, cut in half
1 yellow onion, cut in quarters
Whole chicken, 3 ½ - 4 lbs
8 cloves garlic, smashed and peeled
2 bay leaves
Mix of fresh herbs, such as thyme, oregano, parsley, rosemary tied in a bunch
1 lemon, cut in quarters
Paprika
Herbs de Provence
Salt
Black pepper
Chicken stock
Dry cooking sherry
For the Spanish Rice:
1.5 cups medium grain rice
Chicken stock
2 cloves garlic, smashed
1 tbsp tomato paste
1 bay leaf
Pinch saffron
For the Romesco:
3 ancho chile peppers
½ cup extra virgin olive oil
1 thick slice of crusty bread, torn into bits
¼ cup raw almonds
¼ cup hazelnuts, skinned
3 cloves garlic, chopped
2 whole roasted red peppers, skinned and deseeded
2 very ripe tomatoes, deseeded or 1, 15-oz. can of peeled whole tomatoes
3 tbsp red wine vinegar
Pinch of sugar
¼ bunch fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Directions:
In the bowl of a slow cooker, add the carrots, celery and onion. Wash and dry the chicken inside and out and liberally salt and pepper the inside cavity of the bird. To the cavity add the garlic, bay leaves, herb bouquet and lemon wedges. Tie the legs together and place the chicken on top of the aromatic vegetables. Season the outside of the chicken with salt, pepper, paprika, and herbs de provence. Pour in just enough chicken stock and sherry to moisten the vegetables and steam the chicken, about 2-3 inches on the bottom of the pot. Cover and cook on the low setting until the chicken is very tender and the legs are loose in their sockets, around 6 hours.
Preheat the oven to broil.
Once the chicken is done, carefully lift the bird from the bottom and place on a baking sheet. Discard the contents from inside the cavity. Scoop out the carrots, celery and onion and place on a platter. Strain the cooking liquid and set aside. At this time, start the rice.
Rinse the rice in a bowl until the water runs clear, about 3 cycles of rinsing and draining. Put the rice with the reserved chicken stock from the slow cooker in a pot so that the liquid comes just up to the first knuckle on your index finger. Add store bought stock if needed. Add the garlic, bay leaves, tomato paste and saffron to the pot. Bring to a boil, then cover, turn the heat down to low and simmer for 20 minutes. Remove from the heat and let the rice sit in the pot with the lid on for another 10 minutes. Uncover and fluff. While the rice is cooking, make the romesco.
In a saute pan over medium heat, add the ancho peppers. Toast the chilis until they are fragrant, about 3-5 minutes. Transfer the peppers to a bowl and cover with hot water. Let steep for 10 minutes. In the meantime, add the olive oil, bread and nuts to the saute pan. Cook until everything is golden brown and toasted, being very careful not to burn the nuts. Add the garlic to the pan for the final 2 minutes of cooking. Pour the entire contents of the saute pan into the bowl of a food processor. Add the red peppers, tomatoes, vinegar, sugar, salt and pepper. Drain the ancho peppers and add them to the bowl, discarding the stem. Process until the mix becomes a smooth paste. Add more olive oil if the romesco is too thick. Add the chopped parsley and pulse a few more times. Taste and season again if necessary.
To finish the chicken, place it under the broiler for 3-5 minutes just to crisp the skin. Serve the bird over the braised vegetables along with the rice and romesco sauce on the side.
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Slow-Cooked Mexican Red Rice, A Classic Accompaniment Made Easy | Rick Bayless Taco Manual
This is the classic most everyone has enjoyed at Mexican homes and restaurants, the comforting, reddish-orange mount of deliciously separate grains infused with herby tomatoes and a hint of green chile. I haven’t called for the carrots and peas you often find in this rice, but feel free to add 2 peeled, chopped carrots to the rice as it cooks, then gently stir in a cup or more of blanched or defrosted peas once its done.
Try the recipe for yourself! ????
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00:00 Rick's Intro to Mexican Red Rice
01:06 Toasting the Raw Rice
02:54 Making the Tomato Mixture
03:45 Back to the Rice!
04:38 Adding Tomato Mixture to the Rice
05:10 Let it Cook!
06:08 Adding the Chicken Broth
06:43 Halving Chiles and Chopping Parsley
07:55 Into the Rice Cooker
08:57 The Big Reveal
EASY Slow Cooker Salsa Chicken and Rice
In this easy cooking video, I make some salsa chicken and rice in my crock pot, or slow cooker. The ingredients to this easy crockpot chicken and rice recipe are 2 cut up boneless skinless chicken breasts, 1 cup of water, 1 cup of rice, and 1 cup of salsa. I seasoned the chicken with salt and Johnny's Seasoned Pepper. The cooking time is about 2 hours on high.
Mexican Rice Recipe | Easy One Pot Meal | How To Make Mexican Rice | Kanak's Kitchen
Hey Guys
Many of you requested for a quick Mexican rice recipe, so here's the recipe for you. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
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INGREDIENTS:
1.5 cups Basmati rice
2 tbsp oil
1 tbsp finely chopped garlic
1 onion
Different coloured capsicums
1/2 cup green peas
1/2-1 cup tomato puree
Salt
Black pepper
1/2 tsp cumin powder
1/2 tsp red chilly powder
1 tsp red chilly flakes
1 tsp oregano
1-2 tbsp tomato sauce
2.5 cups water
Corns
1/2 cup boiled kidney beans/rajma
Spring onions
Chillies/jalepeno
Fresh coriander
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The Perfect Rice Recipe (Spanish Paella)
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There are so many incredible rice dishes out there, but this one takes the cake as the most extravagant and simultaneously one of the easiest.
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