This recipe is inspired by a Chicken Stew Recipe my longggggggggg time friend Jennifer sent me. Thanks Jen!!!
I will make that recipe, but I didn't have all of the ingredients and I wanted it like yesterday .... which is when I ate it :-)
So here is my CrockPot take on it! Enjoy.
Ingredients:
4 chicken thighs (with bone and skin - I removed the skin after it was done cooking)
1 can cut carrots (I hate canned, but it's all I had - I will use 2 cups fresh next time)
1 can cannellini beans (use any beans you want)
1 can peeled plum tomatoes, drained
2 cups of water (approx)
2 tbsp extra virgin olive oil
LOTS OF GOYA ADOBO
garlic powder, black pepper, onion powder, paprika
Line your pot (-:
Add oil and then sprinkle adobo to create a yummy barrier between the thigh and the liner. Add garlic and onion powder, paprika, and black pepper (more than you would usually). Place chicken in pot.
Sprinkle adobo over the tops of the chicken. Toss in beans, carrots, and tomatoes.
Add water to pot until just the chicken is covered, about 2 cups - maybe more.**
Cook on low for 8-10 hours. I served it with yellow rice. Enjoy!
** If you are using fresh carrots, add enough water to cover them as well.
