Crockpot Chicken and Rice
3-4 lb chicken, cut up (or ready-cut thighs, drumsticks, legs or breasts)
salt, pepper and paprika to taste
1 large onion, chopped
1 small sweet pepper, seeded and chopped
3 garlic cloves, minced
1 small can pimiento, diced
1/2 tsp chili powder
2 chicken bouillon cubes, made up into stock, or 2 cups stock
1 cup raw rice
1 10 oz pkg frozen peas, thawed
Wash and dry the chicken parts. Sprinkle the salt, pepper and paprika over them and place in the crockpot. Add all the other ingredients except the stock, rice and peas. Cover and cook on LOW 6-10 hours or high 4 hours. About 1 1/2 hours before serving, add the broth, rice and peas. Cover pot. Cook on high until the rice is tender and liquid has been absorbed.
