Slow-Cooker Guatemalan Chicken

Don't forget to share this ...Email this to someoneShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on Yummly

 

Slow-Cooker Guatemalan Chicken

 

Several years ago I attended a dinner party at a friends home. One of the dished we enjoyed was Guatemalan Chicken. I really enjoyed the richness and sweetness of this dish, which was served with white rice. I asked for the recipe and was thankful to receive Mario’s recipe. I have modified the original stove-top recipe to use a slow-cooker.

Recipe adapted from original stove-top recipe provided by Mario Montenegro

 

Ingredients:

  • 4 boneless, skinless chicken thighs, cut into bite size pieces.
  • 2 red bell pepper (original recipe calls for green bell pepper), seeded and diced
  • 1 cup onion, diced
  • 1/2 cup dark brown sugar
  • 1/2 bottle red wine
  • 2 – 6 ounce cans tomato paste
  • 2 tablespoons olive oil, divided

Preparation:

In a 6 quart, stir in the brown sugar, tomato paste and wine. Meanwhile, in a skillet on the stove top heat 1 tablespoon of olive oil and sauté the onion, bell peppers and garlic until soft and add to slow-cooker. In the same skillet, heat the remaining 1 tablespoon of olive oil. Brown the chicken thigh pieces and transfer to the slow-cooker. Cook on low for 6 to 8 hours. Serve over white rice.

Slow-Cooker Guatemalan Chicken

Tools Used:

 

*******************************************************************************

 

 

This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on foodiemadesimple.com

Leave a Reply

Your email address will not be published. Required fields are marked *