See More
View
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium heat. Season the chicken pieces with salt and pepper, toss in the oregano and cayenne pepper, then add to the pot (in batches, if necessary) and cook for 6-10 minutes until golden brown. Remove and set aside.
Heat the remaining oil in the pot over medium heat, add the onion, garlic, and peppers, and cook for 5-8 minutes, stirring. Transfer everything to the slow cooker, including the chicken. Add the ham and pour in enough stock to just cover the meat. Stir in the rice and peas, then season with salt and pepper, cover with the lid, and cook on auto/low for 2-3 hours or until all the liquid has been absorbed, stirring after an hour of cooking.
Taste and add seasoning, if needed, and stir in the cilantro, if using. Try serving with a green salad, green beans, plain yogurt or sour cream, and some crusty bread.
Traditional method:
Prep, 15-20 mins; Cook, 1 1/2 hrs
Heat half the oil in a large Dutch oven over medium high-heat. Season the chicken pieces with salt and pepper, toss in the oregano and cayenne pepper, then add to the pot (in batches, if necessary) and cook for 6-10 minutes until golden brown. Remove and set aside.
Heat the remaining oil in the pot over medium heat, add the onion, garlic, and peppers, and cook for 5-8 minutes, stirring. Return the chicken to the pot and stir in the ham. Pour in the stock and bring to a boil, then reduce to a simmer, season well, partially cover with the lid, and cook gently for about 40 minutes. Check occasionally that it's not drying out, topping up with a little hot water if needed. Stir in the rice, turning so it absorbs all the stock, and cook for about 15 minutes or until the rice is cooked, topping up with more stock if necessary. Add the peas for the last 5 minutes.
Taste and add seasoning, if needed, and stir in the cilantro, if using. Try serving with a green salad, green beans, plain yogurt or sour cream, and some crusty bread.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Risotto Primavera
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By Chef 565650 Jim
Southern California
on May 07, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My wife loved this. She normally cannot eat Jambalaya because of the hot pepper, which I left out.
Modified recipe by addding just the tinyest pinch of red pepper flakes,4 small tomatillos for the green pepper as I was out of them. Instead of pre-cooked rice I used 1/2 cup of raw brown rice. Since I left out the cayenne pepper, I used 2 tsp. oregeno, 1 tsp. whole crushed corriander, 1/2 tsp. smoked paprika, and 1/4 tsp cumin. I pulled all the skin and fat off the chicken to reduce the fat. In the bottom of each bowl I put 1/4 cup frozen baby peas, some chopped cilantro, and a heaping tsp. sour cream. I added some hot sauce to the bottom of my bowl only. It was most delicious. Make sure you add more broth than you think you will need as it will absorb. Will make again.
Read all 1 reviews