Ingredients
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Clove Garlic, crushed
- 1 teaspoon Oregano
- 2 teaspoons Chili Powder
- 8 Chicken Thighs without Skin
- ½ cup Chicken Broth
- 2 tablespoons red Wine
- 10 ounces peas, Frozen -- thawed
- 2 cups Rice, Cooked
- 2 tablespoons Cilantro, fresh chopped
Method
In a small bowl, combine salt, pepper, garlic, oregano and chili powder.
Sprinkle spice mixture over both sides of chicken pieces.
Place chicken in slow cooker.
Pour broth and wine over chicken.
Cover and cook on low 5 to 6 hours.
Remove chicken and cover to keep warm.
Turn control to high. Add peas.
Cover and cook on high 7 to 10 minutes.
Stir in cooked rice and chicken until combined.
Sprinkle with cilantro and serve.
Categories
Mexican, Poultry
Keywords
Chicken, Main Dish, Mexican
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