Slow Cooker Cuban Style Chicken Stew Food

SLOW COOKER CUBAN CHICKEN RECIPE

Steps:

• Add chopped vegetables to slow cooker, layer chicken over vegetables.
• In a small bowl, combine remaining ingredients except for the lime juice, mix together.
• Pour bowl contents into the slow cooker over the chicken.
• Cook on low 3-4 hours or high 5-6 hours.
• When ready to serve, squeeze in lime juice.
• Shred chicken, mix, and serve.

JENNY'S CUBAN-STYLE SLOW-COOKER CHICKEN FRICASSEE

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

CUBAN CHICKEN STEW (GUISADO DE POLLO)

Steps:

• Mix the garlic, salt, pepper and paprika to a paste.
• Rub into the chickens thoroughly, inside and out.
• If possible, season the chickens the day before they are to be used.
• Heat the olive oil in a saucepan or casserole.
• Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
• Add the chicken pieces & brown well on all sides; remove & set aside.
• Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
• Return the onions & chicken pieces to the saucepan along with the bay leaf.
• Cover and cook over low heat for 1 hour.
• Add small additional amounts of water if needed.
• Add the potatoes and stir gently.
• Cover and cook over low heat for 20 minutes
• Correct seasoning.
• Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
• The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

CUBAN-STYLE SLOW COOKER MOJO CHICKEN

Steps:

• Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
• Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
• Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
• Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

CUBAN-INSPIRED SLOW COOKER CHICKEN

Steps:

• Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
• Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
• Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

CUBAN-STYLE SLOW COOKER CHICKEN FRICASSEE

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
• Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
• Place chicken legs in slow cooker, and pour mixture over chicken.
• Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.