Crockpot Chicken A LA Criola

Usually I start off my posts with some kind of commentary.  What we were doing that night, where the ingredients came from... you know, small talk.

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

Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
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)