Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 2 small yellow onions (thinly sliced)
  • 3 cloves garlic (minced)
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 teaspoon (or to taste) ground cumin
  • 1 teaspoon garlic powder
  • salt and fresh ground pepper (to taste)
  • 2 cups long grain brown rice
  • 1 1/2 cups fat free, reduced sodium chicken broth
  • 6 (about 1.5 to 2 pounds) chicken pieces (you can use chicken legs, thighs, and/or breasts)
  • 1/2 teaspoon smoked paprika
  • salt and fresh ground pepper (to taste)
  • dried parsley (for garnish)

Instruction

  • Heat 1 tablespoon olive oil in a large skillet on medium-high heat.
  • Add sliced onions to the skillet and cook for 3 minutes.
  • Stir in garlic and continue to cook and stir for 30 seconds.
  • Add diced tomatoes with the liquid, ground cumin, garlic powder, salt, and pepper; continue to cook for 3 minutes, or until tender and heated through.
  • Layer rice on the bottom of your slow cooker.
  • Stir prepared tomatoes mixture into the rice; add chicken broth and set aside.
  • Heat 1 tablespoon olive oil in the skillet over medium heat.
  • Season chicken with paprika, salt, and pepper.
  • Add chicken pieces to the pan and brown on each side, about 2 to 3 minutes per side, depending on the cut of chicken.
  • Transfer chicken pieces to the slow cooker and arrange over the rice and tomatoes.
  • Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 3.5 hours. 
  • Fluff the rice before serving and garnish with dried parsley.