Chicken a la veracruzana

January 30, 2008

MAKES 6 SERVINGS

1 pound red or Yukon Gold potatoes, each cut into 6 wedges

6 chicken leg and thigh quarters (3 pounds total), skin removed

1 (28-ounce) can diced tomatoes, preferably fire- roasted, drained

4 to 6 canned, pickled jalapenos, stemmed, seeded and cut into strips

3 garlic cloves, peeled and finely chopped

2 tablespoons Worcestershire sauce

1/8 teaspoon dried thyme

1/8 teaspoon ground cloves

1/4 teaspoon ground cinnamon, preferably Mexican (canela)

Salt

1/4 to � cup coarsely chopped green olives

1/4 cup flat-leaf parsley, roughly chopped

Spread potatoes over the bottom of a large slow cooker and top with the chicken. In a medium bowl, mix together tomatoes, jalapeno, garlic, Worcestershire, thyme, cloves, cinnamon and a scant 2 teaspoons of salt. Pour evenly over the chicken. Cover tightly and slow-cook on high for 6 hours.

Carefully transfer chicken and potatoes to individual dinner plates, leaving as much sauce behind as possible. Mix the olives and parsley into the sauce and season with additional salt, if necessary. Spoon sauce over the chicken and serve.

From Mexican Everyday by Rick Bayless

Nutrition facts per serving: 366 calories, 8 g fat, 2 g saturated fat, 181 mg cholesterol, 20 g carbohydrates, 48 g protein, 560 mg sodium, 3 g fiber