Slow Cooked Mexican Chicken

Slow Cooked Mexican Chicken
8 chicken thighs, serving 4 - 6 people

8 range chicken thighs, with bone and skin

1 cup organic chicken broth
1 onion, halved then sliced into ¼ inch thick half moons
1 organic red bell pepper, halved, seeded, then sliced into ¼ inch thick strips
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt

garnishes: sprouted corn tortillas, avocado, sour cream

1. Rinse chicken under cold water, trim away excess skin and fat, and pat dry with paper towels.

2. Heat olive oil in large dutch oven or stove slow cooker insert (if stove top safe) over medium heat on stove top. Add onions and red bell pepper and cook for a few minutes until veggies are softened. Add chicken in one layer, and lightly brown on both sides – the amount of time isn’t that important, but target around 5 minutes.

3. Add the seasonings and chicken stock. If using a slow cooker, transfer the insert into the slow cooker, cover and cook on low heat setting for 4 hours. If using a dutch oven on the stovetop, simmer gently, covered, for 30 – 40 minutes, until chicken is cooked through and falling off the bone.

4. When chicken is cooked, transfer chicken pieces with slotted spoon to a cutting board until cool enough to handle. Meanwhile, return the dutch oven or slow cooker insert to the stovetop and boil the remaining liquid to concentrate the flavors and reduce slightly.

5. Remove the skin and bone from each piece of chicken. Chop or shred the chicken and return it to the sauce and you’re ready to serve. Serve family style and pass heated tortillas to wrap the chicken enchilada style.

Amy’s Kitchen Coach Tips

• I suspect that you can use boneless, skinless chicken thighs and save yourself the time removing the skin and bones after cooking, but you might sacrifice some flavor. Stay tuned to Amy’s Food Room and I’ll test this out and post back to this entry!
  
  
• Make it a Meal: Serve the chicken rolled in tortillas alongside salad greens dressed with lemon vinaigrette, grapefruit segments, avocado, and toasted pumpkin seeds. Something spicy like arugula and radicchio is a nice combination.