Chicken a la Criolla
Stewed chicken thighs seasoned with aromatic spices, bell peppers, tomatoes, and olives form the heart of this Latin-inspired dish. It provides a simple, robust meal suitable for preparation in a slow cooker or pressure cooker.
Ingrédients
- 2 lbs skinless boneless chicken thighs · fat trimmed
- 1 onion · diced
- 1 garlic clove · crushed
- 1 bell pepper · chopped or sliced
- 4 plum tomatoes
- 2 tbsp alcaparrado or pitted spanish olives
- 8 oz tomato sauce
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1-2 bay leaf
- 1/4 cup chopped cilantro · plus 2 tbsp for serving
- 1/2 cup water
- salt · to taste
Préparation
- 1
Place the chicken, onion, garlic, pepper, and tomatoes in your chosen cooking vessel. Season with salt, cumin, and oregano, mixing thoroughly to ensure even distribution.
- 2
Add the tomato sauce, alcaparrado or olives with 1 tbsp of brine, water, bay leaf, and cilantro.
- 3
For a slow cooker, cook on HIGH for 4 hours or LOW for 6 to 8 hours. For an Instant Pot, cook on high pressure for 20 minutes followed by a natural release.
- 4
Once finished, taste the sauce to adjust salt and spices as needed.
- 5
Stir in the remaining 2 tbsp of chopped fresh cilantro before serving over rice.