10 (2 lbs) skinless boneless chicken thighs, fat trimmed
1 small onion, diced
1 garlic clove, crushed
1 bell pepper, chopped or sliced
4 plum tomatoes
2 tbsp alcaparrado or pitted spanish olives
8 oz can tomato sauce
1/4 tsp oregano
1/4 tsp cumin
salt to taste
1-2 bay leaf
1/4 cup chopped cilantro (plus 2 tbsp more for serving)
Directions: Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
Modifications:
-I used 2 chicken breasts
-I used 2 ripe on the vine tomatoes
-I did not use bay leafs
-I did not use cilantro
-I used a 16oz can of tomato sauce
Here's what you'll need:
Put the chicken breast in the crockpot and season with salt and pepper.
Chop up and add the onion and green pepper.
Dice up the tomato and olives and add them.
Add the herbs.
Add the tomato sauce. Cook for 6 hours or until chicken is no longer pink.
Shred the chicken.
Serve over rice.
Here's what you'll end up with:
I was looking for an easy dish and definitely found it with this recipe.
This recipe really had great flavor and almost reminded us of a "roast" only with chicken. Of course I love onion, green pepper, and garlic and feel that you usually can't go wrong if you have that combination. I think for the tomato sauce you could substitute any of the flavored type such as "Italian-style" or "Mexican-style".
Hope you enjoy!
April
