Puerto Rican Chicken in Green Sauce

By kitchenslave03 on May 17, 2012

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    1. 6 chicken drumsticks, skinned
    2. 6 chicken thighs, skinned
    3. 4.92 ml ground cumin
    4. 946.36 ml cilantro leaves, packed
    5. 6 garlic cloves, halved
    6. 2 large jalapenos, seeded and chopped
    7. 1 medium onion, chopped
    8. 1 red bell pepper, chopped
    9. 1 green bell pepper, chopped
    10. 59.14 ml dry white wine
    11. 29.58 ml olive oil, plus more for drizzling
    12. 354.88 ml chicken stock
    13. 566.99 g medium red potatoes, sliced 1/4 inch thick
    14. steamed rice, and lime wedges for serving
    15. salt and pepper


  1. Season chicken with salt, pepper and the cumin. Let stand for 10 minutes.
  2. Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper.
  3. Serve with rice and lime wedges, drizzled with a bit of oil.