Prep 15 mins
Cook 8 hrs
"This is a typical Cuban dish. It's easy to make and quite tasty. This goes best over white rice and some fried plantains."
- In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
- Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
- Place chicken legs in slow cooker, and pour mixture over chicken.
- Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.
I really like the foundation of this recipe. First, it's done in a crock pot and second because it can be done very casually on a day off and then freeze so you have a comfort dish available when you want it.
I am from Miami,FL. I know tons of variations but without the golden colored Edmundo wine, it doesn't have the taste. I wouldn't use sage because that doesn't go at all in this dish. The way I've always had this also had olives in it but I don't think it would work in a crock pot so I'd add it later and warm it through.
When you cook in a crock pot skin and defat the chicken otherwise you have a greasy sauce.
I give you 6 stars because you are re-inventing a dish that is a favorite for years and years and using an appliance that I'm still learning. I truly appreciate your contribution to this site! It makes me want to cook more and have fun with recipes such as yours to tune it up to my tastes.
Loved the recipe, but I added about a cup of orange juice, and about a 1/4 cup each of lemon and lime juice - I like a more citrus acidy, broth...also, I threw in carrots and cubed potatoes...we served it with fried plantains and rice - it was swesome!
Sorry, but we didn't realy like it. Not much taste to it. Maybe increasing the spices?