Ingredients:

3 large red, orange, and/or yellow bell peppers, chopped

1 small onion, chopped

3 cloves garlic, minced

1 (15 ounce) can no-sodium-added tomato sauce

1 (15 ounce) can no-sodium-added diced tomatoes, undrained

1 ½ cups reduced-sodium chicken broth

2 tablespoons chili powder

1 tablespoon paprika

1 teaspoon salt, divided

½ teaspoon ground pepper

½ teaspoon ground cumin

½ teaspoon saffron or 1/4 teaspoon ground turmeric

2 pounds boneless, skinless chicken thighs

2 cups instant brown rice, such as Minute Rice

1 cup frozen peas

½ cup chopped green olives with pimientos

¼ cup chopped fresh cilantro

Directions:

1. Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.

2. Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.

3. Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.

Bon Appetit!