1 1/4 lb medium red-skinned potatoes, sliced 1/4 inch thick
Steamed rice and lime wedges, for serving
Instructions
Season the chicken with salt, pepper and cumin. Let stand for 10
minutes.
Meanwhile, in a food processor, puree the cilantro, garlic, jalapeno,
onion, peppers, and wine with 2 tbsp of EVOO. Transfer to a slow
cooker and stir in the stock. Add the chicken. Cover and cook on
high for 1 hour and 45 mins, until all pieces are cooked through.
Stir the remaining 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, 30 minutes.
Season with salt and pepper. Spoon the potatoes into shallow
bowls and drizzle with oil. Arrange chicken on the potatoes and
ladle the sauce all around. Serve with rice and lime wedges.
Originally Submitted
11/6/2011
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