Farmersgirl Kitchen

Mexican Chicken in the Slow Cooker

Uncategorized | July 21, 2014 | By

The Slow Cooker is often put away in the cupboard over the summer, in the Slow Cooker Challenge for July I have challenged my readers to get that Crockpot or Slow Cooker out of the cupboard and make a summery dish to enjoy after a day out.  Let’s face it we are more likely to be away all day to the beach, the park or other attraction over the summer months and it’s so nice to come home to a meal that’s ready as soon as you walk in the door.

This recipe for Mexican Chicken Drumsticks comes from The Slow Cooker Cookbook by Gina Steer which is reviewed on the Slow Cooker Challenge post.  I used chicken thighs rather than drumsticks but either would work just as well. The chicken was soft and fell off the bone and the sauce was rich with an intense tomato, chilli flavour.  Highly recommended.

Mexican Chicken
Serves 4

4-8 chicken drumsticks or thighs, skinned
1tbsp sunflower oil
1 tbsp unsalted butter
1 onion, peeled and chopped
2-4 garlic cloves, peeled and chopped
1 red serrano chilli, seeded and chopped
1 tbsp plain flour
1 tbsp tomato puree
475ml (16 fl oz) chicken stock
4 tomatoes, peeled and chopped
2 squares (50g)/1 3/4oz) bitter chocolate
salt and freshly ground pepper
2tbsp sesame seeds
Lime wedges
Cooked rice and tossed green salad, to serve

Preheat the slow cooker on high. Lightly rinse or wipe the chicken drumsticks and pat dry on kitchen roll.  Heat the oil and butter in a frying pan, brown the drumsticks on all sides, drain and place in the cooking pot.

Add the onion, garlic and chilli to the frying pan and saute for 5 minutes or until softened. Sprinkle in the flour and cook for 2 minutes, then take off the heat.  Blend the tomato puree with a tablespoons of the stock and gradually stir into the pan with the remaining stock and the chopped tomatoes.  Add the chocolate with seasoning and bring to the boil  Cook, stirring until the sauce has thickened slightly, then pour over the drumsticks.  Cook on high for 3-5 hours. Remove from the cooker, adjust the seasoning of the sauce then pour over the chicken.  Sprinkle with the sesame seeds, garnish with lime wedges and serve with freshly cooked rice and a green salad.

I served my chicken with couscous and roasted peppers, courgettes and onions.




You can win a copy of The Slow Cooker Cookbook by Gina Steer on the Slow Cooker Challenge post entries open until 28th July, 2014. 



Comments

  1. Leave a Reply

    Nazima Pathan
    July 22, 2014

    ooh fabulous. I love slow cooked meat and this looks wonderful. We got this book to review as well so will check the recipe out!

  2. Leave a Reply

    Madeleine Morrow
    July 23, 2014

    One of these days I am going to have to by myself one of these. It looks super useful and I am a great fan of slow cooked food. Problem is where to store the thing in my space challenged kitchen!

  3. Leave a Reply

    Alison
    July 23, 2014

    I love the look of this, must give it a try and get my slow cooker out

  4. Leave a Reply

    GG
    July 23, 2014

    This looks like a delicious dish to come back to. GG

  5. Leave a Reply

    belleau kitchen
    July 25, 2014

    I so agree. It's been hard thinking about this kind of food during these hot months but with the added Mexican spice it all makes perfect sense. Love it!

  6. Leave a Reply

    Sarah James
    July 26, 2014

    Your Mexican Chicken sounds delicious Janice, I love the idea of sprinkling sesame seeds on at the end. Will be posting an entry to your Slow Cooker Challenge soon.

  7. Leave a Reply

    Sylvia F.
    July 27, 2014

    Oh my! It looks like my definition of comfort food, droolworthy! I love slow cooked chicken it's always so juicy and fork tender!

  8. Leave a Reply

    Corina
    August 7, 2014

    I've made an adaptation of this but with beef instead of chicken. It was lovely and definitely something I'll make again. I've just blogged about it too.

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