HE SAID: Ok, a little dry.
SHE SAID: This was ok, we will stick to Cuban Fricassee and chicken thighs in the crock pot.
|Crock Pot Puerto Rican Fricassee de Pollo - the sauce|
actually looks greener but the photo doesn't show it
We'll be making our Cuban Fricassee once we get to Consolidation, but since we're in Cruise, we decided to try the Puerto Rican version which doesn't call for orange juice. Most recipes we found called for potato which we omitted and bell peppers (we omitted since it's our Pure Protein day). After trying this, which wasn't terrible, but if you've had Cuban Fricassee, this isn't nearly as delicious. We'll be sticking to chicken thighs with the skin and fat removed for the crock pot. Tenderloins are moist grilled and pan fried, but too dry in the crock pot. Perhaps not using the bell peppers made a big difference.
4 qt. crock pot
Prep Time: 15-20 minutes
Cook Time: 5-6 hours
1 1/2 pounds chicken tenderloins (we recommend boneless, skinless, fat removed chicken thighs)
1 T. adobo seasoning
1 packet sazon seasoning
1/2 teaspoon salt
1 large red onion, chopped
5 cloves garlic
1 bunch fresh cilantro, leaves only
a few drops of olive oil
1/2 c. dry red wine
1 t. ground cumin
1 t. dried oregano
2 dried bay leaves
Wash chicken and pat dry, then place in the crock pot. Season with adobo seasoning, sazon and salt. Puree the onions, garlic, cilantro, olive oil, wine, cumin, and oregano in blender (if you're using bell peppers, add 1 large red bell and 1 large green bell). Pour over chicken and add the bay leaves. Cook on low for 5 to 6 hours.