Cilantro is one of those ingredients that people either love or hate, and I happen to love it. This Puerto Rican Chicken stew is a hearty, warm dish perfect for a cold dish and made with a cilantro sofrito. It is perfect by itself or you could serve it over some brown rice. I make it with dark and white meat chicken, but you could also use skinless drumsticks instead of the chicken breast. This recipe was adapted from a Food and Wine recipe to be made weight watchers friendly.
Slow Cooker Puerto Rican Chicken Stew
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- 1 1/2 cups low sodium chicken broth
- 1.5 lbs skinless boneless chicken thighs
- 1 lb boneless skinless chicken breast
- 4 cups chopped cilantro
- 6 U garlic cloves
- 2 U jalapenos, seeded and chopped
- 1 U onion, chopped
- 1 U green bell pepper, chopped
- 1 lb red potatoes, cut into cubes
- 1 U salt and freshly ground pepper
- 1 tsp ground cumin
In a blender, combine the jalapenos, onions, cilantro, cumin, salt, pepper, garlic, red pepper, green pepper, and a little water and blend until smooth.
Pour the blended sauce into the crockpot and add your chicken. Cook on high for 2 hours or until the chicken is mostly cooked through.Add chicken broth as needed if the sauce becomes too thick or dries up. You likely won’t need very much.
Taste the sauce and add salt and pepper as needed.
Add the potatoes to the crockpot under and around the chicken and make sure they are covered completely by the sauce. Cover and continue to cook on high for 30-45 minutes until the potatoes are cooked through.
Serve in bowls and consider adding a little bit of fresh squeezed lime juice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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