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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The Easiest SPANISH RICE Recipe You Can Ever Make, Perfect Every Time!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best and easiest way to make your mexican/Spanish rice without using the blender, as my mom would call it, arroz huevon. Let me tell you, at some point of my life I didn’t have a blender, and that was no excuse to not cook or make rice, specially since rice is one of our favorite side dishes!!!! My mother in law showed me her way using tomato sauce, as this is how she used to make it, of course I added a few spices and bell pepper because I just felt like it needed that extra kick, as you may know now, I LOVE my foods to be extra flavorful???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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pots & pans using atm Ourplace Website -
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Perfect pot - Perfect Pot -
blender- Vitamix A3500
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Authentic Mexican Rice
Tip‼️make sure the liquid includes the tomato sauce otherwise your rice will be mushy!
Ratio for every cup of rice use 2 cups liquid
ingredients:
1 1/2 cup white rice, my favorite brand Mahatma
1 small can of tomato sauce
1/2 small white onion;chopped
1/2 small red bell pepper;chopped
1 minced garlic clove
Water or chicken broth
2 tsp garlic salt preferred Lawreys
1 tsp chicken bouillon or better than bouillon
1 tsp onion powder
1/2 tsp ground cumin
1 serving of love ????
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Recipes in Spanish :
#spanishrice #mexicanrice #mexicanrecipes
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.
How to make MEXICAN RICE | Easy recipe for Mexican Red Rice
Today I am making homemade Mexican rice. This is one of many ways to get perfect fluffy Mexican rice. The tomato sauce amount is to your preference and so are the ratios of spices and seasonings.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#simplymamacooks #Mexicanrice #easyrecipe
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⭐️ EASY Broccoli Cheese Rice Casserole
⭐️ COOKWARE VIDEO
INGREDIENTS
1 cup (160 g) long-grain rice
small piece of onion
1 to 2 cloves garlic
1/4 tsp to 1/2 tsp ground cumin
1/4 tsp black pepper
1 Tbsp (10 g) chicken bouillon powder
4 to 5 oz (120 to 140 ml) tomato sauce
2 cups (473 ml) water
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