When you work long hours, have two jobs: making a real supper becomes problematic. I have tried lots of ideas and recipes but I really like making one dish early in the week which provides several meals all week long. Step one: I bought a new slow cooker. My old crock pot was absolutely ancient, I don’t care to disclose how old. This one does some basic programming and keeps food warm once it stops a cooking cycle. I love that it is oval so I will be able to put a whole chicken or a long pot roast in it. Step two; I bought a new cookbook just for slow cooking; The Everything Slow Cooker Cookbook by Carrie Forbes. Step three: testing lots of recipes!
I pick and choose carefully from my new cookbook; I hate overcooked or mushy food. The recipe has to be quick to assemble into the pot so I can head off to my second job while it slowly turns my ingredients into a marvelous flavor combination.
There is a Peruvian restaurant in South Bethlehem but they told me that most of their menu is unsafe; could only guarantee one thing and that made me too nervous to try their food. I had heard that Peruvian food was excellent and it is! This is my version of Peruvian chicken with red potatoes. It is a slight variant on a recipe in my slow cooker cookbook. I use chicken thighs, bone in rather than a whole chicken and added extra potatoes and fresh garlic. If you are diet conscious you could leave off the skin. I know, it has a lot of spices but they blend and are not overwhelming, don’t be intimidated by the list of ingredients. It dumps together in 5 minutes.
I really enjoy it after a long work day; a salad goes well and gives the greens I crave most suppers. In the past I have hesitated to post slow cooker recipes as the final results can be a tad drab for photographing. But this spicy flavor party of a dish is a must try even if it is a bit plain in the looks department. I took a pix, sorry if it is rather blah looking but trust me the flavor is outstanding..
Peruvian Chicken with Red Potatoes
4 good sized chicken thighs, bone in
5 tsp. garlic powder
1 tbsp. paprika
2 tsp. cumin
1 tsp black pepper
½ tsp sea salt
1/4 tsp. oregano, heaping
2 garlic cloves cut in half
½ large lemon quartered or one small one halved
1.5-2 lbs red potatoes; I used 5 – not too big but not small, quartered
3 tbs. white vinegar
2 tbsp. white wine or vermouth
1 tbsp evol
Mix the dry ingredients;put in a big baggie, add chicken pieces and mix well.
Place the potato chunks in the bottom of the slow cooker, Put the chicken on top. Add two garlic cloves which you halved and the lemon chunks. Drizzle the last three ingredients over top and add ½ cup water. Cover, cook on high 4 hours. Stir it well before serving and make sure everyone gets some of the thin sauce; ridiculously good on the potatoes you have mashed up with your fork.
Some people like a sauce; ½ cup mayo mixed with 2 tbsp. mustard and 3 tbsp. lime juice as a dipping sauce. I tried it; okay but I am not a huge mayonnaise fan….
Dig out that old crock pot or better yet get a new one and enjoy something totally different and totally yummy.