Arroz Con Pollo
    4 chicken thighs + 2 chicken drumsticks (skin-on; bone-in)
    1 cup Valencia rice (Spanish paella rice or risotto or long grain)
    1 medium sized yellow onion
    1 red bell pepper 16oz frozen peas
    1 teaspoon cumin
    1 teaspoon turmeric
    1 teaspoon paprika
    3-4 strands saffron (optional)
    salt to taste
    24 oz chicken stock
    1 can whole peeled tomato
    Cilantro to garnish
    1. Salt and pepper the chicken
    2. In a skillet, heat up the oil and place the chicken in and brown all sides
    3. Remove the browned chicken and drain the oil; leaving a little bit in the pan.
    4. Chop the onion and sauté in the pan
    5. Add the cumin, turmeric, paprika and saffron
    6. Dice the bell pepper and add to the onions
    7. Add the rice
    8. Add the canned tomatoes and bring to a simmer
    9. Place the mixture in the slow cooker and place the chicken on top
    10. Add chicken stock
    11. Cook for 4 hours on high