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South-of-the-Border Cumin Chicken


Makes 4 servings


1 package (16 ounces) frozen bell pepper stir-fry mixture, thawed or 3 bell peppers, thinly sliced*
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon green pepper sauce
2 teaspoons sugar
1-3/4 teaspoons ground cumin, divided
1-1/4 teaspoons salt
1 teaspoon dried oregano leaves
1/4 cup chopped fresh cilantro leaves
1 to 2 medium limes, cut into wedges

*If using fresh bell peppers, add 1 small onion, chopped.


  1. Place bell pepper mixture in slow cooker; arrange chicken on top of peppers.
  2. Combine tomatoes, pepper sauce, sugar, 1 teaspoon cumin, salt and oregano in large bowl. Pour over chicken mixture. Cover; cook on LOW 8 hours or on HIGH 4 hours or until meat is just beginning to fall off bone.
  3. Place chicken in shallow serving bowl. Stir remaining 3/4 teaspoon cumin into tomato mixture; pour over chicken. Sprinkle with cilantro. Serve with lime wedges, cooked rice or corn tortillas chips, if desired.

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