Crockpot Spanish Chicken

A simply prepared dish, that will be sure to please the family. Although I recommend the cooking be about 5 hours, using a slow cooker allows you to extend the time safely. Prepare the night before, and put the liner into the fridge, and start to cook when you leave for work, then come home to a savoury heaven.

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

300 mins

6 servings

1-2 tbsolive oil
1.5 kgchicken breasts or thighs skinned
1/4 cupcilantro leaves
2large potatoes, cut into chunks *
1red bell pepper, cut into strips
430 grcans black beans, rinsed and drained
1/2 cupchicken broth
1 tspTarragon
1/4 cupcoriander leaves
1 tspCayenne pepper
1/2 cuphot salsa
2 teaspoonsground cumin
1/2 teaspoonground allspice
1-2Bat leaves
3large cloves garlic, chopped
to tastesalt and black pepper
lime wedges, for garnish
use sweet potatoes for an entirely different flavour & texture

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Steps

300 mins

1

Heat the olive oil in a large pan, then season the chicken well with salt and pepper.
2

Sprinkle the cilantro & Tarragon and rub in well, make some small slits for better penetration. then brown for 3 to 5 minutes each side. Don’t overcook especially when using breasts.
3

2. Place the chicken in the bottom of a slow cooker, add the potatoes, red bell pepper, and black beans on top.
4

In a small bowl add the chicken broth, cilantro leaves, salsa, cumin, allspice, Cayenne and garlic and mix well, pour over the chicken, then cook on low for 4 – 5 hours. Garnish with Coriander leaves..