Tex-Mex Chicken


6 skinless boneless chicken breast halves about 2 pounds (960 g) total
3 fresh jalapeno chile peppers seeded and thinly sliced (3 to 4)
1 tablespoon minced garlic (15 g)
1 teaspoon crushed dried oregano (5 ml)
1 teaspoon chili pepper (1.25 ml)
1 teaspoon ground cumin salt (optional) and freshly (1.25 ml)
ground pepper to taste
1 cup chopped yellow onion (240 g)
4 tomatillos husked and chopped
1 medium red bell pepper seeded and chopped
1 (14 1/2 ounce) can whole tomatoes with juice, chopped
1 cup dry red wine or water (60 ml)
2 tablespoons tomato paste (28 g)
6 pitted black olives thinly sliced
1 cup chopped fresh cilantro (16 g)


. Rinse chicken breasts and pat dry. Place each breast between 2 sheets of waxed paper or plastic wrap. Lightly pound with the flat side of a meat mallet to flatten evenly to about 1/2-inch (1.25 cm) thickness.
. Place 2 jalapeno slices (3 or 4 if you like hotter food) and 1/2 teaspoon ( g) of the garlic in the center of each breast. Fold in the sides, enclosing the pepper and garlic. Secure with a toothpick.
. In a small bowl, combine oregano, chili pepper, cumin, salt (if using), and pepper. Roll each breast in the mixture and set aside.
. Place onion, tomatillos, and bell pepper in the bottom of a 3 1/2 quart (3.5 l) or larger crockery slow cooker. Top with chicken breasts. Combine tomatoes and their juice, wine, and tomato paste. Pour over chicken. Do not stir.
. Cook on LOW for 6 to 8 hours or on HIGH for 2 to 2 1/2 hours.
. To serve, arrange chicken breasts on a heated serving latter. Stir olives into pan juices and spoon over chicken. Garnish with cilantro.




4.0 servings


Sunday, February 14, 2010 - 2:11am


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