Slow Cooker Recipes

Slow Cooker Cuban Style Chicken and Rice

single-image

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

Leave a Comment

You may also like