South-of-the-Border Cumin Chicken the Editors of Publications International, Ltd.
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|
|1-3/4||teaspoons ground cumin, divided|
|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.
- Place bell pepper mixture in slow cooker; arrange chicken on top of peppers.
- 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.
- 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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