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- Meat and poultry
- Cuts of chicken
- Chicken leg
This is a Cuban-inspired slow cooker chicken recipe. Goes well with white rice and fried plantains.
115 people made this
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1/2 green pepper, chopped
- 8 small whole peeled potatoes
- 250g passata
- 125ml dry white wine
- 1/2 tablespoon cumin
- 1 leaf fresh sage
- salt and pepper to taste
- 900g chicken legs and thighs
MethodPrep:15min ›Cook:7hr ›Ready in:7hr15min
- In a medium bowl, combine onion, garlic, pepper and potatoes. Stir in passata and wine; season with cumin, sage leaf, salt and pepper. Place chicken in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.
Reviews & ratingsAverage global rating:(103)
Reviews in English (77)
it was ok but it certainley was lacking in flavour until i added the tomato puree which made it slightley richer and flavoursome..you could add some nice red and green fresh chilli just to give it a zing!!-23 Sep 2010
Altered ingredient amounts.add 3 tablespoons of tomato puree and fressh chilli at the end if desired-23 Sep 2010
What I like about Jenny's Cuban-Style Slow-Cooker Chicken Fricassee? It was nice and easy to put together. It was a pretty decent take on regular chicken fricasse.Things I would do differently:Remove the skin prior to cooking and add some chicken breasts also.Things I added to the recipe: I added a can of chopped Italian tomatoes with garlic and oregano and two packets of Sazon' (a Caribbeanspice or seasoning packet-great flavor). I also added 5 large stuffed green olives. I served my dish over white rice and still used the potatoes too. My kids ate the chicken easily as it was soft and fell right off the bone.I will use this recipe again for its ease in preparation and because my family enjoyed it.-28 Nov 2005