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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crockpot Cuban Stewed Chicken Recipe

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This recipe for Crockpot Cuban Stewed Chicken is from Brush And Floss Dental Center's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 family pack bone-in chicken thighs or drumsticks. Remove skin and rinse.
1 C chicken broth
1/2 tsp. cumin
1 pack Goya Sazon seasoning
1/2 tsp. Adobo (OR salt and pepper to taste)
2 bay leaves
2 tbsp. Spanish olives with the pimento in it

2 extra large Idaho potatoes, peeled and diced into small cubes
Directions:
Directions:
Put everything in a crockpot EXCEPT for the potatoes. Mix thoroughly with your hands.

Cook on low for 6 hours.

Add the potatoes and cook 2 more hours.
Personal Notes:
Personal Notes:
Optional: to make the sauce thicker, when you add your potatoes, you can also mix 2 tbsp flour with cold water to make a paste and add that to the pot (no need to mix it in)

Serve over rice or on its own.

 

 

 

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