Post by wilderness on Oct 7, 2018 9:18:52 GMT -5
Slow Cooked Mediterranean Chicken with Hatch Chilis-annrms
This is a favorite recipe that uses Mediterranean-style ingredients. One time, I substituted some hatch chili peppers that I had in the freezer for the roasted red peppers I usually use, and we liked it even more!
2-3 bone-in, skin-on chicken breast halves
1 tablespoon vegetable oil
1 large onion, sliced thin lengthwise
6 cloves garlic, minced
1 tablespoon Hungarian smoked paprika (sweet or hot, you choose)
1 (28oz.) can diced tomatoes
½ cup white wine or chicken broth.
1 cup chopped Hatch peppers or chopped roasted red peppers
1 cup pitted olives
2 tablespoons drained capers, coarsely chopped if large
1 tablespoon Italian seasonings
1 bay leaf
Salt and pepper, to taste
1 lemon, cut into 6 pieces, optional
Place tomatoes in a bowl and add Italian seasonings, bay leaf, paprika, peppers, olives, and capers. Set aside.
Heat oil over medium-high heat. Sprinkle both sides of the chicken breasts with salt and pepper. Brown chicken on both sides. Remove to plate and remove skin. Pour off all but 1 tablespoon drippings. Add onions to pan, and cook 4-5 minutes until soft. Add garlic and cook 1 additional minute. Scrape into the the slow cooker insert and spread evenly over the bottom. Add wine to pan; scrape up browned bits and add to tomato mixture. Place chicken on top of onion mixture. Add tomato mixture and spread evenly. Cook on high 1 hour to heat mixture. Lower the setting to low and cook 2 hours or until chicken is fork tender and registers 160°. Using a slotted spoon, remove chicken to plate. When cool enough to handle, remove bones and shred into bite sized pieces. Return meat to slow cooker. Season with additional salt and pepper, as needed. Cook until chicken is reheated. Serve with pasta, rice, or vegoodles, as desired. Squeeze fresh lemon juice over each serving, if desired.
Note: Any leftover sauce is great mixed into cooked green beans and served as a side dish.
This is a favorite recipe that uses Mediterranean-style ingredients. One time, I substituted some hatch chili peppers that I had in the freezer for the roasted red peppers I usually use, and we liked it even more!
2-3 bone-in, skin-on chicken breast halves
1 tablespoon vegetable oil
1 large onion, sliced thin lengthwise
6 cloves garlic, minced
1 tablespoon Hungarian smoked paprika (sweet or hot, you choose)
1 (28oz.) can diced tomatoes
½ cup white wine or chicken broth.
1 cup chopped Hatch peppers or chopped roasted red peppers
1 cup pitted olives
2 tablespoons drained capers, coarsely chopped if large
1 tablespoon Italian seasonings
1 bay leaf
Salt and pepper, to taste
1 lemon, cut into 6 pieces, optional
Place tomatoes in a bowl and add Italian seasonings, bay leaf, paprika, peppers, olives, and capers. Set aside.
Heat oil over medium-high heat. Sprinkle both sides of the chicken breasts with salt and pepper. Brown chicken on both sides. Remove to plate and remove skin. Pour off all but 1 tablespoon drippings. Add onions to pan, and cook 4-5 minutes until soft. Add garlic and cook 1 additional minute. Scrape into the the slow cooker insert and spread evenly over the bottom. Add wine to pan; scrape up browned bits and add to tomato mixture. Place chicken on top of onion mixture. Add tomato mixture and spread evenly. Cook on high 1 hour to heat mixture. Lower the setting to low and cook 2 hours or until chicken is fork tender and registers 160°. Using a slotted spoon, remove chicken to plate. When cool enough to handle, remove bones and shred into bite sized pieces. Return meat to slow cooker. Season with additional salt and pepper, as needed. Cook until chicken is reheated. Serve with pasta, rice, or vegoodles, as desired. Squeeze fresh lemon juice over each serving, if desired.
Note: Any leftover sauce is great mixed into cooked green beans and served as a side dish.
