Chicken stew with rice and shrimps (slow cooker)

Chicken meat is stewed in a slow cooker with rice, vegetables and hot spices, and then mixed with shrimp.

Ingredients

• Chicken fillet without skin - 450 g
• Celery stalk (cut) - 4 pcs. (2 glasses)
• Onions (chopped) - 2 pcs. (2 glasses)
• Canned tomatoes, skinless (diced) - 400 g
• Chicken broth - 300 g
• Tomato paste - 90 g (1/3 cup)
• Garlic (chopped) - 2 cloves
• Salt - 1/2 tsp
• Brown rice - 1 1/2 cups
• Bulgarian pepper of any color (chopped) - 3/4 cup
• Fresh or frozen shrimps (peeled, boiled) - 230 g
• Fresh parsley (chopped) - 2 tbsp. l.
• Celery leaves for serving (optional)
• For the spice mixture:
• Ground white pepper - 1/4 tsp.
• Garlic powder - 1/4 tsp
• Onion powder - 1/4 tsp
• Ground paprika - 1/4 tsp
• Ground black pepper - 1/4 tsp.
• Ground red pepper - 1/8 tsp

Directions

1. In a small bowl, combine all the spices and set aside.
2. Cut the chicken fillet into 2 cm pieces and place in the bowl of a large slow cooker. Put celery, onions, tomatoes, tomato paste, chopped garlic there, pour the prepared spice mixture, salt and pour everything with broth.
3. Close slow cooker and cook chicken stew on low power for 4 1/2-5 hours or on high power for 2 1 / 4-2 3/4 hours.
4. Place the rice and bell peppers in the slow cooker, close the slow cooker and cook the chicken stew on high power for about 30 minutes, until the rice is cooked and the liquid is almost completely evaporated.
5. Add boiled shrimps and parsley to the stew before serving. Serve the chicken ragout on platters, garnished with celery leaves.