Post by lakgirl on May 25, 2005 15:25:51 GMT -5
This recipe requires adding some things throughout the cooking time, so it's not really a put it in and leave it all day recipe. It was really good, though.
American Paella from Complete Slow Cooker Cookbook
6 servings
2 1/2 cups chicken broth
1 1/2 large red onions, coarsely chopped
3 cloves garlic, finely chopped
1/2 pound boneless, skinless chicken breasts, cut into 1 inch cubes
1 jar (4 oz) roasted red bell peppers, drained
1 tsp. turmeric
1/2 tsp dried thyme leaves
1/8 tsp. black pepper
1/3 cup wild rice
1 cup long grain brown rice
1/2 lb. shrimp, shelled and deveined
1 cup frozen peas
Combine the broth, onions, garlic, chicken, roasted peppers, turmeric, thyme, and black pepper in the crockpot. Cover and cook on HIGH for 3 to 5 hours.
Stir in shrimp and wild and brown rices. Cover and cook until the shrimp and rices are tender and most of the liquid has been absorbed, about 1 1/4 to 2 hours. Add more water while the rice is cooking, if needed. Stir in the peas and cook until they're tender, about 15 minutes.
American Paella from Complete Slow Cooker Cookbook
6 servings
2 1/2 cups chicken broth
1 1/2 large red onions, coarsely chopped
3 cloves garlic, finely chopped
1/2 pound boneless, skinless chicken breasts, cut into 1 inch cubes
1 jar (4 oz) roasted red bell peppers, drained
1 tsp. turmeric
1/2 tsp dried thyme leaves
1/8 tsp. black pepper
1/3 cup wild rice
1 cup long grain brown rice
1/2 lb. shrimp, shelled and deveined
1 cup frozen peas
Combine the broth, onions, garlic, chicken, roasted peppers, turmeric, thyme, and black pepper in the crockpot. Cover and cook on HIGH for 3 to 5 hours.
Stir in shrimp and wild and brown rices. Cover and cook until the shrimp and rices are tender and most of the liquid has been absorbed, about 1 1/4 to 2 hours. Add more water while the rice is cooking, if needed. Stir in the peas and cook until they're tender, about 15 minutes.
