Advertisement

South-of-the-Border Cumin Chicken

Yield

Makes 4 servings

Ingredients

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.

Preparation

  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.

Check out more recipes for Mexican

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement