Recipe by Dommynchristian
"This is a typical Cuban dish. It's easy to make and quite tasty. This goes best over white rice and some fried plantains."
Top Review by NurseChef
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.
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1⁄2 green bell pepper, chopped
- 8 small whole peeled potatoes
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup dry white wine
- 1⁄2 tablespoon cumin
- 1 leaf fresh sage
- salt and pepper
- 2 lbs chicken leg quarters
Directions See How It's Made
- 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.