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Spicy Crockpot Chicken and Rice
Created by: Howcan Team
Ingredients
- 2 lbs of chicken thighs
- 1 cup of long-grain white rice
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 cup of chicken broth
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, mix together the diced tomatoes, chicken broth, paprika, cayenne pepper, cumin, salt, and pepper.
- Place the chicken thighs in the bottom of the crockpot and pour the tomato mixture over the chicken.
- Add the diced onion and minced garlic to the crockpot.
- Cover and cook on low for 3 hours.
- After 3 hours, stir in the rice and continue to cook for an additional 1 hour or until the rice is tender and the chicken is cooked through.
- Once done, garnish with fresh cilantro and serve hot. Enjoy!
Crockpot Chicken and Rice with a spicy kick has a rich history rooted in the Southern United States, where bold flavors and slow-cooked comfort foods reign supreme. This dish has been a staple in Southern kitchens for generations, with each family adding their own unique twist to the recipe. Renowned chefs like Emeril Lagasse and Paula Deen have popularized this spicy version, infusing it with Cajun and Creole influences. The key to perfecting this dish lies in the balance of heat and savory flavors, achieved through the use of spicy seasonings like cayenne pepper, paprika, and hot sauce. For an authentic taste, sourcing high-quality chicken and long-grain rice is essential. Today, the best versions of this dish can be found in local Southern diners and soul food restaurants, where chefs continue to honor tradition while adding their own fiery flair. Whether it's served with a side of collard greens or cornbread, Crockpot Chicken and Rice with a spicy kick is a beloved classic that continues to bring warmth and flavor to tables across the South.
255 min
6
380 calories
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