Total Steps
6
Ingredients
15
Tools Needed
4
Ingredients
- 1 cup chopped fresh <a href="/food/835SF6DX/cilantro">cilantro</a> (16 g)
- 2 tablespoon <a href="/food/YVMZHXCQ/tomato-paste">tomato paste</a> (28 g)
- 6 pitted <a href="/food/VJ5CYDTL/black-olives">black olives</a> thinly sliced
- 1 cup dry <a href="/food/DD8CWYRZ/red-wine">red wine</a> or <a href="/food/PXTR53Z5/water">water</a> (60 ml)
- 1 (14 1/2 ounce) can whole <a href="/food/8X4J45TL/tomatoes">tomatoes</a> with juice, chopped
- 1 medium <a href="/food/DD5P4WYL/red-bell-peppers">red bell pepper</a> seeded and chopped
- 4 <a href="/food/J6PC8L7R/tomatillos">tomatillos</a> husked and chopped
- 1 cup chopped yellow <a href="/food/YCPMHNRB/onion">onion</a> (240 g)
- 0 ground <a href="/food/SWV3CGDQ/pepper">pepper</a> to taste
- 1 teaspoon <a href="/food/HSLG7ML7/ground-cumin">ground cumin</a> <a href="/food/7WDLGSY7/salt">salt</a> (optional) and freshly (1.25 ml)
- 1 teaspoon <a href="/food/SZ26R4VS/chili-peppers">chili pepper</a> (1.25 ml)
- 1 teaspoon crushed dried <a href="/food/LC2JZ743/oregano">oregano</a> (5 ml)
- 1 tablespoon minced <a href="/food/FQRPFPP6/garlic">garlic</a> (15 g)
- 6 skinless boneless <a href="/food/SSKFCT7S/chicken-breast">chicken breast</a> halves about 2 pounds (960 g) total
- 3 fresh jalapeno <a href="/food/ZBQT7PZV/chile-pepper">chile peppers</a> seeded and thinly sliced (3 to 4)
Instructions
Step 1
. Rinse chicken breasts and pat <a href="/technique/RF7SRX43/dry">dry.</a> Place each breast between 2 sheets of waxed paper or plastic <a href="/technique/X75YQJ6B/wrap">wrap.</a> Lightly pound with the flat side of a meat mallet to flatten evenly to about 1/2-inch (1.25 cm) thickness.
Step 2
. Place 2 jalapeno <a href="/technique/3JDX2Q84/slice">slices</a> (3 or 4 if you like hotter food) and 1/2 teaspoon ( g) of the garlic in the center of each breast. <a href="/technique/8M4FMXQ6/fold">Fold</a> in the sides, enclosing the pepper and garlic. Secure with a toothpick.
Step 3
. In a small bowl, combine oregano, chili pepper, cumin, <a href="/technique/DPSVTKVY/salt">salt</a> (if using), and pepper. <a href="/technique/LTNN8R88/roll">Roll</a> each breast in the mixture and set aside.
Step 4
. Place onion, tomatillos, and bell pepper in the bottom of a 3 1/2 quart (3.5 l) or larger crockery slow cooker. <a href="/technique/R34ZSY3M/top">Top</a> with chicken breasts. Combine tomatoes and their <a href="/technique/QDWRNXYW/juice">juice</a>, wine, and tomato paste. Pour over chicken. Do not <a href="/technique/DRM2WPZ4/stir">stir</a>.
Step 5
. Cook on LOW for 6 to 8 hours or on HIGH for 2 to 2 1/2 hours.
Step 6
. To <a href="/technique/Y6MVNCHX/serve">serve</a>, arrange chicken breasts on a <a href="/technique/XZFHRHHF/heated">heated</a> <a href="/technique/Y6MVNCHX/serving">serving</a> latter. <a href="/technique/DRM2WPZ4/stir">Stir</a> olives into pan <a href="/technique/QDWRNXYW/juice">juices</a> and <a href="/technique/NX588QBK/spoon">spoon</a> over chicken. <a href="/technique/HZXPVMNR/garnish">Garnish</a> with cilantro.