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Camila's Chicken Stroganoff

Ingredients

  • 3 tbsp. oil
  • 3 bone-in split chicken breasts with skin
  • 1 tbsp. achiote paste (annatto seed)
  • 2-1/2 tsp. salt
  • 6 cloves of garlic, smashed in a mortar and pestle or placed in a plastic bag and hit with a ladle
  • 1/4 of a red pepper, cut into thin strips
  • 1/4 cup packed chopped cilantro
  • 1 white onion, diced
  • 1 tomato, quartered
  • 4 cups water, divided
  • 1 bay leaf
  • 1 cup corn (frozen, fresh or canned)
  • 1/3 cup sliced green olives
  • 2 tbsp. media crema, crema de leche, or half and half
  • cooked rice, for serving
  • potato sticks

Instructions

  • Heat the slow cooker on high. Add oil, chicken with skin side down, salt, and achiote into a slow cooker. Toss to coat chicken.
  • In a blender, add smashed garlic, red pepper, cilantro, diced onion, and tomato. Pour in 2 cups of water and blend well. Pour the blended mixture over the chicken in the slow cooker and then add two more cups of water to the slow cooker.
  • Cook on high for 4 hours.
  • Drain the chicken and vegetables, reserving all the broth.
  • Let the chicken cool and pull/shred meat from the chicken breasts.
  • Return the meat to a large fry pan. Add corn, green olives, and only the cream that rises to the top of the media creme, and some of the reserved chicken stock to reach your desired consistency.
  • Warm it up and serve with rice and top with potato sticks.
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