Nº 02 · Dutch & European · serves 4

Creamy Chicken with Peppers and Rice

Name: Creamy Chicken with Peppers and Rice
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4
Cuisine: European
Ingredients: 600 g boneless chicken thighs, cut into large pieces; 2 peppers (red and yellow), cut into strips; 1 onion, cut into half-moons; 2 carrots, thinly sliced; 150 g mushrooms, sliced; 1 tbsp tomato purée; 2 tsp sweet paprika; 1 tsp oregano; 150 ml chicken stock; 150 ml cooking cream; 1 tbsp cornflour + 2 tbsp cold water; 1 tbsp oil, salt and pepper; 300 g rice

Tender chicken thighs in a velvety, sweet pepper and cream sauce packed with vegetables: colourful on the plate and a guaranteed hit.

€9–11approx. €2.25–2.75 ppMild15 min prepLOW 4–5 hrs · HIGH 2–3 hrsFreezes well

Budget version · from €8–10Just the essentials, with money-saving tips

Method

1
Season the chicken with salt, pepper and half the paprika. Brown the pieces quickly in oil until golden; they don't need to be cooked through yet.
2
Put the carrot and onion in the bottom of the slow cooker, then the peppers, mushrooms (optional) and chicken. Mix the stock, tomato purée, remaining paprika and oregano and pour it over the top.
3
Cook with the lid on for 4–5 hours on LOW or 2–3 hours on HIGH. The chicken is done when it reaches 75 °C in the centre.
4
For the last half hour, stir in the cooking cream (optional) and the cornflour mixed with 2 tbsp cold water. Put the lid back on and let it carry on cooking.
5
Meanwhile, cook the rice according to the packet instructions and spoon the chicken and sauce over the top.

Flavourful Cooking · slowcookerspain.com/en/recipes/creamy-chicken-with-peppers-and-rice/

Creamy Chicken with Peppers and Rice

Ingredients serves 4

To serve

Method