Chicken a la Veracruzana
Recipe: Chicken a la Veracruzana
From: Rick Bayless' Mexican Everyday
Serves: 6
1 lb. (about 4 medium) red boiling or Yukon gold potatoes, each cut into 6 wedges
3 lb. bone-in chicken drumsticks and/or thighs, skin removed
28-oz. can diced tomatoes in juice (preferably fire-roasted), drained
4-6 canned pickled jalapeños, stemmed, seeded, cut in strips
3 cloves garlic, minced or crushed
2 Tbsp. Worcestershire sauce
1/8 tsp. dried thyme
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1-1/2 tsp. salt
1/4-1/2 c. coarsely chopped green olives (e.g. Manzanilla)
1/4 c. chopped parsley (preferably flat-leaf)
Spread potatoes over bottom of slow cooker. Top with chicken. In medium bowl, mix tomatoes, jalapeños, garlic, Worcestershire sauce, thyme, cloves, cinnamon, and salt. Pour evenly over chicken. Cover and slow-cook on high for 6 hours (if necessary, hold on the slow-cooker's "warm" setting another 4 hours; you could also slow-cook on low for 10-12 hours).
Transfer portions of chicken and potatoes to individual serving plates, leaving as much sauce behind as possible. Mix olives and parsley into the sauce, taste and add salt if needed, and spoon sauce over chicken.
Notes:
I like to use drumsticks for this one, and often remove the meat from the bones before serving. Done that way, and with the potatoes broken up a bit, it can make a good soft taco filling.
Bayless suggests some variations: use about 2 lb. of either pork shoulder or beef chuck in lieu of the chicken. With pork, replace potatoes with sweet potatoes cut in 1/2" cubes. With beef, use quartered small sweet turnips, cubed carrots, or cubed yucca root.
From: Rick Bayless' Mexican Everyday
Serves: 6
1 lb. (about 4 medium) red boiling or Yukon gold potatoes, each cut into 6 wedges
3 lb. bone-in chicken drumsticks and/or thighs, skin removed
28-oz. can diced tomatoes in juice (preferably fire-roasted), drained
4-6 canned pickled jalapeños, stemmed, seeded, cut in strips
3 cloves garlic, minced or crushed
2 Tbsp. Worcestershire sauce
1/8 tsp. dried thyme
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1-1/2 tsp. salt
1/4-1/2 c. coarsely chopped green olives (e.g. Manzanilla)
1/4 c. chopped parsley (preferably flat-leaf)
Spread potatoes over bottom of slow cooker. Top with chicken. In medium bowl, mix tomatoes, jalapeños, garlic, Worcestershire sauce, thyme, cloves, cinnamon, and salt. Pour evenly over chicken. Cover and slow-cook on high for 6 hours (if necessary, hold on the slow-cooker's "warm" setting another 4 hours; you could also slow-cook on low for 10-12 hours).
Transfer portions of chicken and potatoes to individual serving plates, leaving as much sauce behind as possible. Mix olives and parsley into the sauce, taste and add salt if needed, and spoon sauce over chicken.
Notes:
I like to use drumsticks for this one, and often remove the meat from the bones before serving. Done that way, and with the potatoes broken up a bit, it can make a good soft taco filling.
Bayless suggests some variations: use about 2 lb. of either pork shoulder or beef chuck in lieu of the chicken. With pork, replace potatoes with sweet potatoes cut in 1/2" cubes. With beef, use quartered small sweet turnips, cubed carrots, or cubed yucca root.