Jan 13, 2016 | cooking, Recipe | 0 comments

Makes 6 servings
(9 cups)

Preparation time:
20 minutes

Cooking time:
4–5 hours (low)


4 cups low-sodium chicken broth
1/2 cup canned tomato sauce
1 yellow onion, chopped
1 red bell pepper, diced
1/2 cup diced pepperoncini
1/2 cup chopped pimento stuffed green olives
4 cloves garlic, minced
2 Tbsp. minced fresh cilantro
1 Tbsp. white wine vinegar
1 Tbsp. capers
1 dried bay leaf
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. ground annatto
3 lb. bone-in chicken thighs, skin removed, seasoned with salt
1/2 cup dry long-grain white rice
Fresh cilantro leaves


  1. Combine broth, tomato sauce, onion, bell pepper, pepperoncini, olives, garlic, minced cilantro, vinegar, capers, bay leaf, oregano, black pepper, paprika, and annatto in a 4- to 5-qt. slow cooker; place chicken on top.
  2. Cover slow cooker and cook chicken until tender on low setting, 31/2 – 41/2 hours.
  3. Stir in rice. Cover slow cooker and cook rice until tender on low setting, 20–30 minutes more.
  4. Garnish servings of stew with fresh cilantro leaves.

~ recipe from Cuisine Splendid Soups