Crock Pot Chicken a la Criolla
Crock Pot Chicken a la Criolla is a delightful and easy Latin-inspired dish featuring tender, stewed boneless skinless chicken thighs combined with vibrant bell peppers, onions, garlic, tomatoes, olives, cilantro, and a blend of spices. Instructions for preparing this dish in a slow cooker or Instant Pot are included for your convenience.
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Ingredients
- 10 2 lbs skinless boneless chicken thighs, fat trimmed
- 1 small onion
- 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
- 1 garlic clove
- 1 bell pepper
- 4 plum tomatoes
Instructions
- 1
In the slow cooker, combine the chicken, onion, garlic, bell pepper, and tomatoes. Sprinkle with salt, cumin, and oregano. Stir thoroughly to ensure all ingredients are evenly seasoned.
- 2
Incorporate the tomato sauce, alcaparrado (or olives) along with 1 tablespoon of the brine, half a cup of water, the bay leaf, and cilantro into the mixture.
- 3
Stir everything together and set the slow cooker to HIGH for 4 hours or LOW for 6 to 8 hours.
- 4
Once cooking is complete, sample the dish for saltiness and seasoning, adjusting the spices as necessary.
- 5
Stir in 2 tablespoons of freshly chopped cilantro and serve the dish over rice.
- 6
In the instant pot, add the chicken, onion, garlic, bell pepper, and tomatoes. Season with salt, cumin, and oregano. Stir to ensure all components are well-seasoned.
- 7
Add the tomato sauce, alcaparrado (or olives) with 1 tablespoon of the brine, half a cup of water, the bay leaf, and cilantro.
- 8
Mix thoroughly and cook on high pressure for 20 minutes, then allow for natural pressure release.
- 9
After cooking, taste for salt and seasoning, making any necessary adjustments to the spices.
- 10
Fold in 2 tablespoons of chopped fresh cilantro and serve the meal over rice.