← Back to Search Results
slow cooking Spanish
Arroz con Pollo Recipe-8532

Photo by: Joseph De Leo
Comments: 0


This Spanish approach to chicken and rice is a great one-dish meal, delicious enough to serve to guests. I love this version, which has quite a bit of liquid, because I enjoy spooning the luscious sauce over the chicken as I eat and soaking it up with some rustic whole-grain bread. In addition to warm bread, a tossed green salad is all you need.

Yield: Serves 6


  • 1 tbsp (15 ml) olive oil
  • 4 oz (125 g) fresh chorizo sausage (see Notes), removed from casings
  • 4 cloves garlic, minced
  • 2 onions, finely chopped
  • ½ tsp (2 ml) salt (or to taste)
  • ½ tsp (2 ml) cracked black pepper
  • 1 cup (250 ml) long-grain brown rice, rinsed and drained
  • ½ cup (125 ml) dry white wine
  • ¼ tsp (1 ml) crumbled saffron threads, dissolved in 2 tbsp (25 ml) boiling water
  • 2 cups (500 ml)  chicken stock (store-bought or see recipe)
  • 1 can (14 oz/398 ml) diced tomatoes, with juice
  • 3 lbs (1.5 kg) skinless bone-in chicken thighs (about 12)
  • 1 red bell pepper, diced
  • 1 cup (250 ml) green peas, thawed if frozen
  • 2 tsp (10 ml) sweet paprika (see Notes)


1. In a skillet, heat oil over medium-high heat for 30 seconds. Add chorizo and cook, stirring and breaking up with a spoon, until no longer pink, about 2 minutes. Using a slotted spoon, transfer to a plate. Drain off all but 1 tbsp (15 ml) fat from pan.

2. Reduce heat to medium. Add garlic and onions to pan and cook, stirring, until softened, about 3 minutes. Add salt and pepper; cook, stirring, for 1 minute. Add rice and cook, stirring, for 1 minute. Add white wine and saffron mixture; bring to a boil and cook for 1 minute. Add stock and tomatoes with juice; bring to a boil and cook for 2 minutes. Return sausage to pan.

3. Arrange chicken over bottom of slow cooker stoneware and cover with sausage mixture. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware, to absorb the moisture. (Accumulated moisture affects the consistency of the rice. The tea towel will absorb the moisture generated during cooking.) Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Stir in red pepper, peas and paprika. Cover and cook on High for 20 minutes, until pepper is tender.


Complete Steps 1 and 2, chilling sausage and vegetable mixtures separately. Cover and refrigerate overnight. When you’re ready to cook, continue with the recipe.


Works best in a large (minimum 5-quart) slow cooker.

Chorizo provides the best flavor in this dish, but if you can’t find it, Italian sausage makes an acceptable substitute.

If you prefer, substitute hot or smoked paprika for the sweet version. The smoked version will add nice flavor, particularly if you’re using Italian sausage rather than chorizo.

© 2008 Judith Finlayson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Chicken Stock. For nutritional information on Chicken Stock, please follow the link above.

456kcal (23%)
56mg (6%)
38mg (63%)
86mcg RAE (3%)
131mg (44%)
555mg (23%)
5g (23%)
16g (25%)
3mg (18%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
mexican-everyday Mexican Everyday
by Rick Bayless
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-masala American Masala
by Suvir Saran
flavor Flavor
by Rocco DiSpirito
in-the-kitchen-with-david In the Kitchen with David
by David Venable
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?