Monday, April 15, 2013

Slow Cooker Cuban Style Chicken and Rice

In my next life, when I start another blog, I'll be using Wordpress.  Sorry Google, but last week was the last straw.  YOu see, I write my blog posts about a week ahead of time, then review them and add a few things on the day that I post.  This method works well for me....that is, unless BlogSpot decides to erase my post!  Who knows, maybe it's my fault, but I like to blame Google on this one.  This is the second time this has happened to me!  So, this recipe was meant to be posted a couple weeks ago, but instead you're getting a slow cooker recipe in mid-April.  Oh well.   I don't know about you but my slow cooker doesn't get put away in the Spring or Summer.  Nope, I plan on using it all year round!  In fact, here are some Sensational Summer Slow Cooker Recipes on which I have my EYES.  But of course, those are for future blog posts.  Today, feast your eyes on the Cuban Style Chicken and Rice. Yes, a truly delicious meal!

Slow Cooker Cuban Chicken with Rice
Can be Gluten Free

2 tsp. olive oil
1.5 cups parboiled brown rice
16 ounces thick and chunky salsa **
1.5 cups low sodium chicken broth **
1.5 lbs. boneless chicken breast, cut into bite size chunks
Pinch of saffron or turmeric, optional (but recommended!)
1 tsp. cumin
1 tsp. paprika
3/4 tsp. pepper
3/4 tsp. salt
1 cup frozen peas **
3 Tbsp. chopped pasley
1/4 cup Spanish olives, sliced, optional (but recommended!)

Set slow cooker to high heat; add oil and stir in rice. Let pot heat for a few minutes before stirring in salsa, broth, chicken and spices.  Set to low, cover and cook for about 3-4 hours, until internal temperature of the chicken reaches 165 degrees and rice is tender.  Stir in peas and parsley; cover for another 5 minutes to warm through.  Garnish with olives before serving.  

Estimated Nutrition Facts (for 1-cup): 270 calories, 4.5 grams fat, .5 grams saturated fat, 45 mg cholesterol, 520 mg sodium, 34 grams total carbohydrates, 3 g fiber, 5 g sugar, 21 g protein, 6% vitamin A, 4% vitmamin C, 2% calcium, 10% iron

** NOTE:  If you are following a low FODMAPs diet this will never be 100% free of FODMAPs, but the FODMAPs can be reduced.  I only used half a jar of chunky salsa, and then used a full can of chopped tomatoes (drained half-way) in order to reduce the garlic and onion from the salsa.  The peas aren't low FODMAPs, but with only 1-cup in the entire 8-serving recipe they shouldn't cause too many problems (they can be ommited too, if need be).  Lastly, make sure you choose a broth that doesn't contain garlic or onion.  

QUESTION: I have to you like olives?!  I do.  In fact, I think they made this dish!  In my olives the loves shouldn't be optional.   When I was little and didn't care about sodium, I could easily eat about 10 in a sitting. Muahaha

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.


  1. I love vinegary things, and briney things, but I didn't start to like olives until about a year ago - so great on pizza!

    I love wordpress, I use Windows Live Writer to hold my posts - works great and I can usually get my post done in about 20 minutes. :D

    1. I always get green AND black olive son my pizzas :) Best pizza toppings ever!

  2. I'm sorry to hear about Google eating your posts :( I can second Biz's recommendation of Wordpress - I can't use WLW because I use a Mac, but Wordpress is still so easy to use. Can you move your blog over? I think I've heard of people doing that.

    This slow cooker chicken looks so good, and I agree, olives often make the dish! It's something about the pungency of flavor. And yes, I used to be able to eat a handful of olives in a sitting, too :P

    1. I've thought about moving over to WP, but I don't know if it's worth the hassle. I am not overly disappointed with google quite yet....we shall see what happens. I would definitely need to hire someone to do that!

  3. ugh, i switched to wordpress and self hosted for that very reason! i feel ya. but at least you have an amazing recipe to cheer you up! hehe

  4. yay, so glad you posted this! thanks for the credit!