The Crock Pot is My Savior, Pt. 2: Chicken Veracruz
|December 4, 2011||Posted by Ashley Marie under Crock Pot, Food, International Food|
I’ve recently come across this invention called a dishwasher. It’s been around for years, but for some reason I’ve never really quite gotten the chance to use one. My mother had this old-fashioned way of doing things, and she insisted that I hand-wash all of the dishes, and then hand-dry them, and then put them away. Since then, I’ve moved into my own apartment and decided to venture out into this world of not washing my own pots and pans, bowls and plates, silverware and utensils. Man oh man. It’s like having a little built-in maid in my kitchen. It’s like making a mess that you don’t have to clean up. If it fits in the dishwasher, it’s going in there, without a doubt. And then, probably to my mother’s dismay, the machine dries the dishes for you. And then, probably to my mother’s dismay, I don’t empty the thing. Not right away. I leave the clean dishes in there as long as I want. Usually until it’s time to put dirty ones right back in. Glorious.
So I’ve got this crock pot that does the cooking, and I’ve got this dishwasher that does the washing, and I’m starting to feel like I’m not fulfilling my duties as a woman-of-the-house. I love that feeling. So today I chose to use some chicken quarters that I picked up on sale from the grocery. I wanted to do something different, so I decided to go with the Mexican style of Veracruz, usually consisting of peppers, onions, jalapeños, cilantro, bay leaf, capers, olives, and diced tomatoes. This typically goes really, really well with fish, like a tilapia or cod. But this version of salsa can be put on anything you want; I particularly like the the acidity of the olives and capers with chicken. I threw it all in the crock pot, went to work, and came home to a beautifully smelling 3rd floor. Serve this on top of brown rice, and you’ve got a meal. Oh yeah, and don’t forget wash your dishes. However you like to do them.
4 each chicken quarters (thigh and leg), seasoned with salt and pepper
1/2 each red pepper (or 1 small), julienned
1/2 each green pepper (or 1 small), julienned
1 each small red onion, julienned
2 each garlic cloves, minced
3/4 cup green olives, sliced and pimentos removed
1/4 cup capers
2-8 ounce cans diced tomatoes
1 each bay leaf
1 bunch cilantro, roughly chopped
1 tablespoon crushed red pepper (more or less, if desired)
1-2 cups chicken stock
Place seasoned chicken in the bottom of a crock pot. Add the next ten ingredients to the pot, and pour enough chicken stock in to cover the chicken about half way. Turn on low for 6-8 hours, until chicken is tender and falls off of the bone. Drain any excess liquid and pull chicken apart, removing any bones left in the pot. Serve over rice.