Active Time
25 MIN
Total Time
5 HR
Yield
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.

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