Saturday, April 2, 2011

Crock Pot Cuban Style Chicken for Two

HE SAID: Good, but didn't care for the sliced onions and diced tomatoes (texture)
SHE SAID: Good, could use more sazon

Our intentions were to make some fish in the crock pot this weekend, but we needed comfort food with the rain.  We've made Chicken Fricassee, the Cuban style one before and loved the flavors, so we decided to try a new Cuban style recipe.

The aroma from this dish as you prepare it is wonderful.  We took a recipe we found on the web and tweaked it to what we have available in the market here and added some sazon.

It was good, but next time we may cut down on the was good, but a bit overpowering.  We'll probably add some dry white wine and more sazon next time too.


Prep Time: 10-15 minutes
Cook Time: 6-7 hours on low
4 qt crock pot

6-8 pieces boneless skinless chicken thighs
1 can black beans, rinsed and drained
1/2 red onion, sliced
1 small can diced tomatoes
1 c. chicken broth (we used low sodium, free range)
2 T. olive oil
1/2 c. white vinegar
3-4 T. garlic, minced
2 T. cilantro (we used freeze dried this time)
1 T. cumin
1 T. garlic powder
1 t. kosher salt
1 pkg. sazon
avocado, sliced

Wash and dry chicken thighs, placed in crock pot.  Add all other ingredients except avocado.  Stir.  Cover and cook for 6-9 hours on low or 3-5 hours on high.  Garnish with avocado and a splash of vinegar.  According to the recipe we found, the splash of vinegar is a must!

We served over a bed of Japanese rice (because we were making musubis for the next day) and corn.

Enjoy..we did!

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