In my next life, when I start another blog, I’ll be using WordPress. Sorry Google, but last week was the last straw. YOu see, I write my blog posts about a week ahead of time, then review them and add a few things on the day that I post. This method works well for me….that is, unless BlogSpot decides to erase my post! Who knows, maybe it’s my fault, but I like to blame Google on this one. This is the second time this has happened to me! So, this recipe was meant to be posted a couple weeks ago, but instead you’re getting a slow cooker recipe in mid-April. Oh well. I don’t know about you but my slow cooker doesn’t get put away in the Spring or Summer. Nope, I plan on using it all year round! In fact, here are some sensational Summer Slow Cooker Recipes on which I have my EYES. But of course, those are for future blog posts. Today, feast your eyes on the Cuban Style Chicken and Rice. Yes, a truly delicious meal!
Slow Cooker Cuban Chicken with Rice
Gluten-Free
Source: Giant Eagle Nutrition Team
Ingredients
2 tsp. olive oil
1.5 cups parboiled brown rice
16 ounces thick and chunky salsa **
1.5 cups low sodium chicken broth **
1.5 lbs. boneless chicken breast, cut into bite size chunks
Pinch of saffron or turmeric, optional (but recommended!)
1 tsp. cumin
1 tsp. paprika
3/4 tsp. pepper
3/4 tsp. salt
1 cup frozen peas **
3 Tbsp. chopped parsley
1/4 cup Spanish olives, sliced, optional (but recommended!)
Directions
Set slow cooker to high heat; add oil and stir in rice. Let pot heat for a few minutes before stirring in salsa, broth, chicken and spices. Set to low, cover and cook for about 3-4 hours, until internal temperature of the chicken reaches 165 degrees and rice is tender. Stir in peas and parsley; cover for another 5 minutes to warm through. Garnish with olives before serving.
Estimated Nutrition Facts (for 1-cup): 270 calories, 4.5 grams fat, .5 grams saturated fat, 45 mg cholesterol, 520 mg sodium, 34 grams total carbohydrates, 3 g fiber, 5 g sugar, 21 g protein, 6% vitamin A, 4% vitamin C, 2% calcium, 10% iron
** NOTE: If you are following a low FODMAPs diet this will never be 100% free of FODMAPs, but the FODMAPs can be reduced. I only used half a jar of chunky salsa, and then used a full can of chopped tomatoes (drained half-way) in order to reduce the garlic and onion from the salsa. The peas aren’t low FODMAPs, but with only 1-cup in the entire 8-serving recipe they shouldn’t cause too many problems (they can be omitted too, if need be). Lastly, make sure you choose a broth that doesn’t contain garlic or onion.
QUESTION: I have to ask…do you like olives?! I do. In fact, I think they made this dish! In my olives the loves shouldn’t be optional. When I was little and didn’t care about sodium, I could easily eat about 10 in a sitting. Muahaha
Thanks for reading!
The Candid Rd
