Crock Pot Chicken a la Criolla
Chicken a la Criolla, a simple yet flavorful Latin dish made with stewed boneless skinless chicken thighs bell peppers, onions, garlic, tomatoes, olives, cilantro and spices. Slow cooker or Instant Pot directions provided.
Foto: SkinnytasteIngredients
- 10 2 lbs skinless boneless chicken thighs, fat trimmed
- 1 small onion (diced)
- 1 g arlic clove (crushed)
- 1 bell pepper (chopped or sliced)
- 4 plum tomatoes
- 2 tbsp alcaparrado or pitted spanish olives
- 8 oz can tomato sauce
- 1/4 tsp oregano
- 1/4 tsp cumin
- salt to taste
- 1 -2 bay leaf
- 1/4 cup chopped cilantro (plus 2 tbsp more for serving)
Steps
Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro.
Mix well and set crock pot to HIGH 4 hours or LOW for 6 to 8 hours.
When done, taste for salt and seasoning and adjust spices as needed.
Add 2 tbsp chopped fresh cilantro and serve over rice.
Place chicken, onion, garlic, pepper and tomatoes in the instant pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro.
Mix well and cook high pressure 20 minutes, natural release.
When done, taste for salt and seasoning and adjust spices as needed.
Add 2 tbsp chopped fresh cilantro and serve over rice.
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