Arroz Con Pollo

• 6 boneless skinless chicken breasts, about 4 pounds
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 tablespoon olive oil
• 14 12 ounces diced tomatoes
• 1 small onion, cut in 1 inch chunks
• 2 garlic cloves, peeled
• 1 canned chipotle pepper
• 14 ounces low sodium chicken broth
• 1 12 cups instant rice
• 1 12 cups frozen green peas
• 14 cup chopped cilantro leaf
• lime wedge (to garnish)

1. Rinse chicken breasts, pat dry.
2. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper.
3. In a large skillet heat olive oil until hot.
4. Brown chicken on both sides until golden brown, about 8 minutes.
5. Place in crockpot.
6. Place canned tomatoes, onion chunks.
7. garlic cloves, chipotle pepper and the rest of the salt and pepper in blender jar.
8. Blend until smooth.
9. Pour sauce over chicken.
10. Stir in canned chicken broth.
11. Cook on low for 4-5 hours.
12. Stir in rice.
13. Turn crock pot to high.
14. Cook for 30 minutes.
15. Turn crock pot off.
16. Add frozen peas.
17. Let stand for 15 minutes.
18. Place on serving plate.
19. Sprinkle with chopped cilantro.
20. Garnish with lime wedges.

chicken breasts, salt, ground black pepper, olive oil, tomatoes, onion, garlic, pepper, chicken broth, instant rice, green peas, cilantro leaf, lime

Taken from www.food.com/recipe/arroz-con-pollo-257778 (may not work)