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Ingredients
| red sweet peppers: 2 whole peppers |
| onions: 1 |
| dry tapioca mix: 2 Tbl |
| chicken drumsticks: 8 drumsticks |
| chicken thighs: 8 thighs |
| red tomatoes: 14.5 oz |
| canned tomato paste: 6 oz |
| chipotle peppers (chopped): 3 Tbl |
| granulated sugar: 2 tsp |
| salt: 1 tsp |
| potato flakes (instant mashed potatoes): 1 lb |
Chipotle Stewed Chicken
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
270 min -
Servings
4 serving(s)
Tags
1. In a 5- to 6-quart slow cooker combine sweet peppers and onion. Sprinkle with tapioca. Top with chicken. In a medium bowl stir together undrained tomatoes, tomato paste, chipotle peppers, sugar, and salt. Pour over chicken and vegetables.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. Reserve four thighs, four drumsticks, and 1 cup of sauce; store* as directed below. Serve with Chicken Wraps with Lime Cream (recipe below). Heat potatoes according to package directions; serve with remaining chicken and sauce. Makes 4 servings + reserves.