I love this recipe and am trying to work out a good crockpot version. Having the chicken on low from 8:30 AM - 5:30 PM was certainly too much, so next time I'll try for 6 hours instead. The potatoes needed about 90 minutes and that came out well. I'd like to try using two onions next time for more sauce, since the onions and tomatoes basically liquefied.
Ingredients
- 6 chicken thighs bone in, skin on
- 2 Tbsp mustard
- 2 Tbsp oil
- 1 Tbsp minced garlic
Salt and pepper to taste
- 1 or 2 onions, diced
- 5 Roma tomatoes, diced
- 1/4c fresh cilantro, minced
- 2 Tbsp parsley, minced (optional)
- 1 Tbsp Worcestershire sauce
- 1 tsp turmeric
- 2 tsp chicken bouillon (or 2 cubes)
- 10 oz water
- 1 1/2 lbs potatoes, roughly chopped
Instructions
1. Marinate the chicken by combining the first 5 ingredients in a ziploc bag or a bowl. Marinate for 15ish minutes while prepping the other ingredients.
2. In a wok pan sauté the onions in oil until plumped, then add the next six ingredients (not the water) and simmer until tomatoes fall apart a bit. Then add the water and mix until combined.
3. Put the chicken in the bottom of the crockpot, then add onion tomato mix on top. Cook on low for 6-9 hours.
4. Add potatoes for the last hour and a half. Serve with white rice or biscuits, sour cream, and extra cilantro.
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