Active Time
25 MIN
Total Time
5 HR
Serves : 6
© Helene Dujardin

How to Make It

Step 1    

Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.

Step 2    

Meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red and green bell peppers, wine and the 3 tablespoons of the olive oil and puree.

Step 3    

Transfer the puree to a slow cooker and stir in the chicken stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the chicken and potatoes a few times, until the chicken is cooked through.

Step 4    

Season the stew with salt and pepper.

Step 5    

Serve the chicken and potatoes in shallow bowls and ladle the sauce all around. Serve with rice and lime wedges.

Make Ahead

The chicken stew can be refrigerated for up to 2 days. Reheat gently.

Suggested Pairing

Lush, blackberry-inflected Washington state Merlot.

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