Crock Pot Brazilian Saffron Chicken and Rice
Transport your taste buds to the vibrant flavors of Brazil with this Crock Pot Brazilian Saffron Chicken and Rice recipe—a comforting, one-pot meal infused with the golden hues of saffron and the richness of tender chicken thighs. This slow-cooked masterpiece combines aromatic garlic, onions, and cumin with the sweetness of red bell peppers and the tang of diced tomatoes. Long-grain white rice absorbs a saffron-infused chicken broth for an irresistibly flavorful base, while the crock pot ensures the chicken is fall-off-the-bone tender. Perfect for busy weekdays or a relaxed weekend meal, this dish is easy to prepare and offers an authentic taste of Brazilian cuisine. Serve it with a sprinkle of fresh cilantro and zingy lime wedges to brighten every bite!
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Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 0.5 teaspoons saffron threads
- 2.5 cups chicken broth
- 1 14.5-ounce can diced tomatoes (canned, with juices)
- 1.5 cups long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Directions
Step 1
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Step 2
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3 minutes per side. Remove the chicken and set aside.
Step 3
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, diced red bell pepper, ground cumin, and paprika. Cook for another 2 minutes until fragrant.
Step 4
Dissolve the saffron threads in 2.5 cups of warm chicken broth, allowing it to bloom for 5 minutes.
Step 5
Transfer the sautéed vegetables to the crock pot. Add the seared chicken thighs, saffron-infused chicken broth, canned diced tomatoes (with juices), rice, and remaining salt. Stir gently to combine.
Step 6
Cover the crock pot with the lid and cook on the LOW setting for 4-5 hours or until the chicken is fully cooked and tender, and the rice has absorbed the liquid.
Step 7
Once cooked, fluff the rice gently with a fork, being careful not to break up the chicken thighs.
Step 8
Garnish with chopped cilantro and serve with lime wedges if desired.
Nutrition Facts
| Serving size | (2559.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2247.8 |
| Total Fat 97.7g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 564mg | 0% |
| Sodium 6194.3mg | 0% |
| Total Carbohydrate 161.6g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 29.5g | |
| Protein 182.8g | 0% |
| Vitamin D 30IU | 0% |
| Calcium 408.6mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 3987.0mg | 0% |
Source of Calories