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Ingredients
| chicken drumsticks: 6 drumsticks |
| chicken thighs: 6 thighs |
| black pepper: 1 dash |
| ground cumin: 1 tsp |
| fresh cilantro (coriander): 4 cups |
| garlic: 6 cloves |
| jalapeno peppers: 2 whole peppers |
| onions: 1 |
| red bell pepper: 1 pepper |
| green bell pepper: 1 |
| white wine: 1/4 cup |
| olive oil: 3 Tbl |
| chicken stock: 1 1/2 cups |
| red potatoes: 1.25 lbs |
Slow Cooker Puerto Rican Chicken in Green Sauce
Credit: www.foodandwine.com
User rating:
-
Prep Time
25 min -
Cook Time
180 min -
Servings
6 serving(s)
Tags
- Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.
- Meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red and green bell peppers, wine and 2 tablespoons of the olive oil and puree.
- Transfer the puree to a slow cooker and stir in the chicken stock. Add the chicken. Cover and cook on high for 1 hour and 45 minutes, shifting the chicken a few times, until the chicken is cooked through.
- Stir the remaining 1 tablespoon of olive oil into the stew. Season the potatoes with salt and pepper and nestle them into the stew. Cover and cook on high, shifting the potatoes a few times, until tender, about 30 minutes. Season the stew with salt and pepper.
- Spoon the potatoes into shallow bowls and drizzle with olive oil. Arrange the chicken on the potatoes and ladle the sauce all around. Serve with rice and lime wedges.