375 minutes
A traditional Mexican dish featuring chicken and potatoes cooked with a tangy tomato sauce, accented with pickled jalapeños, olives, and aromatic spices.
Potato, wedges
0 lb
Chicken Leg-and-Thigh Quarters, skin removed
0 lb
Diced Tomatoes, drained
0 oz
Pickled Jalapeño Strips
0 oz
Garlic, chopped
cloves
tablespoons
teaspoons
Ground Cloves
teaspoons
teaspoons
to taste
Green Olives, coarsely chopped
0 oz
Flat Leaf Parsley, roughly chopped
bunch
1. Prepare Slow-Cooker
Set up your slow-cooker by spreading the potato wedges across the bottom. Place the chicken leg-and-thigh quarters on top of the potatoes.
2. Create Sauce
In a medium bowl, combine the drained diced tomatoes, pickled jalapeño strips, chopped garlic, Worcestershire sauce, dried thyme, ground cloves, ground cinnamon, and a generous pinch of salt. Mix thoroughly and pour the sauce over the chicken and potatoes.
3. Cook in Slow-Cooker
Cover the slow-cooker and set it to high. Cook for about 6 hours until the flavors meld and the chicken is tender.
4. Finish the Sauce
Carefully transfer the chicken and potatoes to serving plates. Add the coarsely chopped green olives and roughly chopped flat-leaf parsley to the sauce in the slow-cooker. Season with additional salt if necessary and spoon the sauce over the chicken and potatoes before serving.
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