Carribbean Pink Beans & Chicken Stew Crockpot
Recipe: #21207
October 05, 2015
Categories: Beans, Chicken, Carribbean, Sunday Dinner, Slow Cooker, Gluten-Free No Eggs, Non-Dairy, Boneless Pieces, Spicy, Kosher Meat, Chicken Dinner, Slow Cooker Chicken, more
"Serve over rice"
Ingredients
Nutritional
- Serving Size: 1 (631.8 g)
- Calories 550.7
- Total Fat - 16.8 g
- Saturated Fat - 3.5 g
- Cholesterol - 1122.7 mg
- Sodium - 913.3 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 3.4 g
- Sugars - 5.3 g
- Protein - 84.6 g
- Calcium - 86.5 mg
- Iron - 12.6 mg
- Vitamin C - 111.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.
Step 2
Prepare the sofrito by combining the cilantro, garlic, jalapeno, onion, red and green bell peppers until coarsely chopped in a food processor. With the motor running, add 1/4 cup chicken stock and olive oil and process until smooth.
Step 3
Place sofrito in your slow cooker, then add beans and stir in the remaining chicken stock. Add the chicken pieces.
Step 4
Cover and cook on medium for 3 hours (longer if beans and chicken not cooked).
Step 5
Occasionally re-position the chicken for even cooking (may need more water if dry).
Step 6
Chicken will be fork tender and falling off the bone when cooking is complete.
Tips
No special items needed.