Cuban Style Slow Cooker Chicken Fricassee Recipe 435

CUBAN-STYLE SLOW COOKER MOJO CHICKEN

Tangy and bright citrus flavors light up the taste of this chicken, prepared in the slow cooker. Boneless, skinless chicken breasts are slow-cooked in a mixture of citrus juices and seasonings. You can shred the chicken breasts for an ingredient in other dishes, with a little liquid from the cooker, or you can serve the chicken breasts whole, as a main dish, with the yummy sauce. We like these whole, with Cuban Black Beans I, a recipe from the site, and steamed white rice.

Provided by Bibi

Time 2h55m

Yield 4

Number Of Ingredients 14

Cuban-Style Slow Cooker Mojo Chicken image

Steps:

Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 9 g, Cholesterol 131.8 mg, Fat 9.9 g, Fiber 0.6 g, Protein 53.2 g, SaturatedFat 1.7 g, Sodium 441.2 mg, Sugar 3.3 g

Ingredients

½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
2 tablespoons white vinegar
2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and chopped
1 teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts
2 teaspoons cornstarch
2 tablespoons water

CUBAN-INSPIRED SLOW COOKER CHICKEN

A refreshing and (virtually) effortless slow cooker recipe for Cuban chicken that I threw together out of desperation to have a cooking-free evening.

Provided by Nicole Buchanan

Categories World Cuisine Recipes Latin American Caribbean

Time 3h15m

Yield 4

Number Of Ingredients 15

Cuban-Inspired Slow Cooker Chicken image

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.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 60.3 g, Cholesterol 46.9 mg, Fat 3.2 g, Fiber 10 g, Protein 27.8 g, SaturatedFat 0.7 g, Sodium 2142.3 mg, Sugar 10.6 g

Ingredients

1 large onion, chopped
3 skinless, boneless chicken breast halves, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes
2 cups chicken broth
1 cup sour orange juice
¾ cup dry white wine
2 cloves garlic, pressed, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground thyme
1 cup water
⅔ cup medium-grain white rice