Picante Chicken

IMG_0841
This recipe is so versatile.  It can be cooked right away or dump it in a freezer bag and freeze it before cooking.  It may be put in the crockpot to cook on Low for 8 hours or it may cook in the oven.  Everyone in the family enjoyed this recipe.  I poured it over rice but pasta or spaghetti can also be used.

4 boneless, skinless chicken breast halves
16 oz. jar picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice

Place chicken in a greased shallow 2 quart baking dish. In a small bowl, combine the picante sauce, brown sugar, and mustard; pour over chicken. Bake, uncovered, at 400 degrees F for 30-35 minutes or until chicken juices run clear. Serve over rice.

*Note: After removing dish from the oven I sprinkled the top with shredded cheddar cheese. It turned out wonderful!

Slow Cooker Arroz Con Pollo

2 pounds chicken parts
salt
pepper
paprika
2 tablespoons oil
1 pound can tomatoes, cut up
1/2 cup chopped onion
1 large clove garlic, minced
2 chicken bouillon dissolved in 1 1/2 cups water
1/4 teaspoon tumeric
1/8 teaspoon pepper
1 bay leaf
10 oz. pkg. frozen peas
1 cup long-grain rice
1/3 cup sliced stuffed olives
Sprinkle chicken with salt, pepper and paprika; brown. Put all ingredients except peas, rice and olives in cooker. Stir to mix. Cover pot and cook on Low 6-8 hours or on High 3-4 hours. Add remaining ingredients. Cook on High 1-2 hours until rice is tender. Stir occasionally.