- 1/2 Tsp. Salt
- 1/4 Tsp. Pepper
- 1 Clove Garlic — crushed
- 1 Tsp. Oregano
- 1 Cup of chopped bell peppers
- 2 Tsp. Chili Powder
- 8 Chicken Thighs without skin
- 1/2 C Chicken Broth
- 1 small onion, finely chopped
- 2 Tbs. Wine
- Red 1 10 Oz Peas, Frozen — thawed
- 2 C Rice, Cooked
- 2 Tbs. Cilantro — fresh chopped
In a 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, onion, and bell peppers. Cover and cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.
Per Serving; 358 Calories; 6g Fat (16.6% calories from fat); 34g Protein; 38g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 581mg Sodium. 4 servings.