Cuban Style Slow Cooker Chicken Fricassee Recipe 43

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
• Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
• Place chicken legs in slow cooker, and pour mixture over chicken.
• Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

Steps:

• In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
• Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
• Sprinkle chicken with cumin & dust lightly with flour.
• In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside.
• In the same pan, sauté the potato cubes until lightly browned on all sides.
• Remove potatoes then sauté onion and pepper until limp.
• Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins.
• Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
• Serve the chicken pieces over white rice with plenty of sauce.

Steps:

• Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
• Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
• Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.