Take a trip to South America with this hearty slow cooker meal featuring the vibrant colors and flavors of Brazil. McCormick herbs and spices, along with savory chicken stock, add rich, homemade taste to chicken, rice and vegetables as they simmer in the slow cooker.
15m
PREP TIME
1hr 45m
COOK TIME
368
CALORIES
14
INGREDIENTS
Ingredients 6 Servings
- 2 teaspoons McCormick® Sea Salt Grinder
- 1 teaspoon McCormick Gourmet™ Organic Oregano Leaves
- 1 teaspoon McCormick Gourmet™ Organic Ground Turmeric
- 3/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 6 bone-in chicken thighs, skin removed
-
2
cups
unsalted chicken stock
![substitution]( "substitution")
Substitutions available
- reduced sodium chicken broth
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 3/4 cup converted white rice
-
1
cup
fresh
corn kernels
![substitution]( "substitution")
Substitutions available
- frozen corn kernels
- 1/2 cup frozen peas
- 1 tablespoon vegetable oil
- 1 small white onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh parsley
INSTRUCTIONS
- 1 Mix sea salt, oregano, turmeric and black pepper in small bowl. Season chicken evenly with 1 teaspoon of the mixture. Reserve remaining spice mixture.
- 2 Mix stock, tomatoes, rice, corn, peas, and reserved spice mixture in 6-quart slow cooker.
- 3 Heat oil in large skillet over medium-high heat. Add chicken; cook 5 minutes per side or until browned. Remove chicken from skillet and place in slow cooker. Add onion and garlic to skillet; cook and stir 5 minutes or until onion is tender. Stir onion mixture into slow cooker. Cover.
- 4 Cook 1 1/2 hours on HIGH or until most of the liquid is absorbed. Turn off slow cooker and let stand 10 minutes. Garnish with parsley before serving.
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
