Carribbean Pink Beans & Chicken Stew Crockpot
Created by dienia b on October 5, 2015
- Servings: 4
- Prep Time: 1d
- Cook Time: 3h
- Recipe #21207
Ingredients
- 4 pound whole chicken (cut up)
- 1 teaspoon salt
- 1 cup dried beans (pink beans, soaked overnight)
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon ground cumin
- 1/2 cup cilantro leaves (1 full bunch, it said 4 cups packed)
- 3 garlic cloves, smashed
- 1 jalapeño pepper, seeded and chopped
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons olive oil
- 2 cups chicken stock
How to Make
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Step 1: Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.
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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.
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Step 3: Place sofrito in your slow cooker, then add beans and stir in the remaining chicken stock. Add the chicken pieces.
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Step 4: Cover and cook on medium for 3 hours (longer if beans and chicken not cooked).
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Step 5: Occasionally re-position the chicken for even cooking (may need more water if dry).
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Step 6: Chicken will be fork tender and falling off the bone when cooking is complete.
Nutritional Facts
- 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