Ingredientes para Slow Cooked Chicken With Tomatillos Potatoes Jalapenos And Fre
- White Onion
- 2 teaspoons salt
- Boiling Potatoes
- Skinless Chicken Thighs
- Epazote Leaves
- 1 pound tomatillos, husked and quartered
- Pickled Jalapeno Pepper
- Jalapeno Juice
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Cómo preparar Slow Cooked Chicken With Tomatillos Potatoes Jalapenos And Fre
- Chop 1 large onion and spread it evenly across the bottom of your slow cooker.
- Sprinkle 1 teaspoon of salt over the onions.
- Peel and thinly slice 2 pounds of potatoes. Arrange a layer of potato slices over the onions.
- Season the potatoes with 1/2 teaspoon salt.
- Place 2 pounds of bone-in, skin-on chicken thighs on top of the potatoes.
- Season the chicken with 1/2 teaspoon salt.
- Roughly chop 1 cup of fresh epazote (or 1/2 cup cilantro) and spread it over the chicken.
- Arrange 1 pound of tomatillos, husked and quartered, over the herbs.
- Sprinkle 1/2 teaspoon of salt over the tomatillos.
- Thinly slice 2-3 jalapeños (remove seeds for less heat) and scatter them over the tomatillos.
- Drizzle 2 tablespoons of pickling juice (from jarred jalapeños or your favorite brine) over the dish.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and easily shreds.
- Carefully transfer the chicken and vegetables to dinner plates.
- If there's excess cooking liquid in the slow cooker, you can skim off some of the fat and then thicken the sauce by simmering it uncovered for a few minutes on high.
- Taste and season with additional salt to your preference. Drizzle the sauce over the chicken and vegetables.
- Garnish with fresh chopped cilantro.
- **Optional Oven Version:** Preheat oven to 400°F (200°C). Layer ingredients as above in a heavy-bottomed pot (Dutch oven recommended). Cover and bake for 45 minutes. Remove lid and bake for another 15-20 minutes to reduce juices.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
32g
Fat
8g
Carbs
12g
