Ingredients
10pcschicken thighs,(2 lbs) skinless, boneless, fat trimmed
1small onion,diced
1garlic clove,crushed
1bell pepper,chopped or sliced
4plum tomatoes
2tbspspanish olives,alcaparrado or pitted
8oztomato sauce,(1 can)
¼tsporegano
¼tspcumin
salt,to taste
2bay leaf
¼cupchopped cilantro,plus 2 tbsp more for serving
Preparation
Place chicken, onion, garlic, pepper, and tomatoes in the crockpot. Season with salt, cumin, and oregano. Mix well so everything is seasoned.
Add tomato sauce, alcaparrado (or olives) along with 1 tablespoon of brine, ½ cup of water, bay leaf, and cilantro.
Mix well and set crockpot to High for about 4 hours or Low for about 6 to 8 hours. When done, taste for salt and seasoning and adjust spices as needed.
Add 2 tablespoons of chopped fresh cilantro and serve over rice.
Place chicken, onion, garlic, pepper, and tomatoes in the instant pot. Season with salt, cumin, and oregano. Mix well so everything is seasoned.
Add tomato sauce, alcaparrado (or olives) along with 1 tablespoon of brine, ½ cup of water, bay leaf, and cilantro.
Mix well and cook high pressure for about 20 minutes, natural release. When done, taste for salt and seasoning and adjust spices as needed.
Add 2 tablespoons of chopped fresh cilantro and serve over rice.
