Recipe By EriK Anderson
Rating
Published Jun 15th
Prep 20m Cook 4h 45m Additional - Ready In 5h 5m
Servings 6 servings Calories 590

This is not paella, but it has all of the ingredients of my basic paella recipe and makes for a great wintertime alternative. The slow cooker makes it easy to prepare; adding the rice at the end keeps it from getting overcooked. It is not paella, but it stands up on its own.

Recipe Ingredients

  • 4 cups chicken stock
  • 1 large onion, finely chopped
  • 1 poblano pepper, finely chopped
  • 1 tomato, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon liquid smoke flavoring
  • 12 saffron strands
  • 6 boneless, skinless chicken thighs
  • 1 pound mild Italian sausage, shaped into 1-inch balls
  • 2 cups long-grain white rice

Cooking Directions

  1. 1 Heat a slow cooker on Low. Add chicken stock, onion, poblano pepper, tomato, garlic, paprika, liquid smoke, and saffron strands. Stir to mix. Add chicken thighs and sausage balls and stir again.
  2. 2 Cover and cook on Low for 4 to 5 hours.
  3. 3 Turn slow cooker to High and add rice; stir to mix. Cover and cook until rice absorbs all of the liquid, about 45 minutes.

Nutrition Facts

  • Calories 590
  • Carbohydrate 57 g
  • Cholesterol 99.5 mg
  • Fat 23.5 g
  • Fiber 2.2 g
  • Protein 34.9 g
  • Saturated Fat 7.4 g
  • Sodium 1152 mg
  • Sugar 2.9 g

Chef's Notes

If there is still too much liquid toward the end of the cooking time, remove the lid to let some of the stock evaporate.

Reviews

  1. Nice and quick but monotone flavors. Needs more vegetables for color and taste.
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