You won't get any in this post. Honestly, I made this so long ago I don't exactly remember when it was... or even how it turned out.
INGREDIENTS
- 10 (2 lbs) skinless boneless chicken thighs, fat trimmed
- 1 small onion, diced
- 1 garlic 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)
DIRECTIONS
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 hours. When done, taste for salt and seasoning and adjust spices as needed. Add 2 tbsp chopped fresh cilantro and serve over rice.
VERDICT
I'm not saying it was bad... but I don't remember it being anything special either. You'll have to try it for yourself!
NUTRITION
Serving: 2 thighs + vegetables & sauce
Calories: 211
Fat:6.2 g
Protein: 28.8 g
Carb: 9.9 g
Fiber: 1.9 g
Sugar: 2.1 g
Sodium: 447 mg (without salt)
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