Chicken Paella- Dump Recipes

1 LB(s) Tyson boneless, skinless chicken thighs, or similar product (four 4 oz thighs) 2 medium tomatoes, chopped 1 medium onions, chopped 1 medium green pepper, chopped 1/2 cups chicken broth 3 medium garlic clove, chopped 1 tsp. dried oregano 1 tsp. ground turmeric 1/3 cup(s) frozen green

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Thread: Chicken Paella

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    Default Chicken Paella


    1 LB(s) Tyson boneless, skinless chicken thighs, or similar product (four 4 oz thighs)
    2 medium tomatoes, chopped
    1 medium onions, chopped
    1 medium green pepper, chopped
    1/2 cups chicken broth
    3 medium garlic clove, chopped
    1 tsp. dried oregano
    1 tsp. ground turmeric
    1/3 cup(s) frozen green peas
    2 cup(s) cooked white rice


    Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving).

    Serves, 4

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