3 lbs chicken thighs, skin and bones removed, cut into 2 inch chunks
1 can (15 oz each) stewed tomatoes
2 cups long grain rice
2 cans (14 oz each) chicken broth
1 garlic clove, minced
1 green onion, chopped
1 tsp dried crushed oregano
1/2 tsp cumin
1/2 tsp turmeric
1 cup water
2 Tbsp olive oil
1 package (16 oz) frozen peas, thawed in colander
Put all ingredients EXCEPT PEAS in a large bowl and stir gently to combine.
Pour mixture into the crockpot.
Cook, covered, on LOW for 7 to 8 hours.
10 minutes before serving, stir in the peas, cover crockpot again and let peas heat through.
Serve hot.
Will serve 6 to 8.
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