Chicken Vera Cruz Monday, October 21, 2013
1 medium onion, cut into wedges
1 lb yellow-skin potatoes, cut into 1-inch pieces
6 skinless, boneless chicken thighs (about 1 1/4 pounds total)
2 14 ½ oz can no-salt-added diced tomatoes
1 fresh jalapeno chile pepper, seeded and sliced*
2 TBSP Worcestershire sauce
1 TBSP chopped garlic
1 tsp dried oregano, crushed
¼ tsp ground cinnamon
1/8 tsp ground cloves
1 recipe Parsley-Olive Topping
Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs. Drain juices from one can of tomatoes and discard the juice. In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon, and cloves. Pour over all in cooker. Cover and cook on low-heat setting for 10 hours. Sprinkle Parsley-Olive Topping over individual servings.
1/2 cup snipped fresh parsley
1/4 cup chopped pimiento-stuffed green olives
In a small bowl stir together the snipped parsley and chopped olives. Makes about 3/4 cup.