Mexican style slow cooker Chicken
I eat a lot of Mexican inspired foods. I say "Mexican-inspired" because up here north of the 58th parallel, it's pretty hard to get real authentic Mexican ingredients, despite the Nordic love of Mexican food. Here in Norway, there even is a cultural trope called "Taco fredag" or Taco Friday. And it is very popular, especially with families with kids. They can set out all the ingredients and even the kids assemble their own tacos. And in the supermarkets there are two large brands of "Mexican" ingredients. The trouble is, of course, they have been hybridized so that they taste only remotely like real Mexican tortillas, salsas, cheeses, etc. That said, in the last few years things have begun to change. Here in the SW (is that ironic?), for example, there is a Mexican woman producing real fresh corn and wheat tortillas and as of this last year, you can even buy them in most of the supermarkets.
But overall, most ingredients resemblance to Mexican ones is only a pale facsimile. Fortunately, someone has recently started importing real Mexican canned and jarred salsas, chipotles in adobo, and even real Mexican tomatillo salsa! And they are available in the alternative food shops like the International Mat Senteret. Fortunately for me!! :>)
I tend to do two types of Mexican dishes -- quick and easy assemblages; and long slow-cooked meats and classic enchiladas. Fish tacos, Quesadillas, burritos. I can make reefers (refried beans) in a batch and keep them in the fridge for a week or so for quick use. And the home-made curd cheese comes in handy for this too! (see the recipe on the Hjemebrukt Curd Cheese page).
In the past, my daughter, who lives in San Diego, has been my saving grace -- every now and again she will send me a Care Package of chilies, spices, Masa harina etc. Once she even sent me a tortilla press for Christmas! She also gave me this recipe, and it is so easy, and so good that i had to share it!
Now there is no excuse for buying bland supermarket ingredients -- this recipe is ideal for working families - no fuss, no muss, and kids love it.
But overall, most ingredients resemblance to Mexican ones is only a pale facsimile. Fortunately, someone has recently started importing real Mexican canned and jarred salsas, chipotles in adobo, and even real Mexican tomatillo salsa! And they are available in the alternative food shops like the International Mat Senteret. Fortunately for me!! :>)
I tend to do two types of Mexican dishes -- quick and easy assemblages; and long slow-cooked meats and classic enchiladas. Fish tacos, Quesadillas, burritos. I can make reefers (refried beans) in a batch and keep them in the fridge for a week or so for quick use. And the home-made curd cheese comes in handy for this too! (see the recipe on the Hjemebrukt Curd Cheese page).
In the past, my daughter, who lives in San Diego, has been my saving grace -- every now and again she will send me a Care Package of chilies, spices, Masa harina etc. Once she even sent me a tortilla press for Christmas! She also gave me this recipe, and it is so easy, and so good that i had to share it!
Now there is no excuse for buying bland supermarket ingredients -- this recipe is ideal for working families - no fuss, no muss, and kids love it.
In fact, it is so simple it doesn't really need a recipe!
You just need a whole small chicken (fresh or frozen - the slow cooker doesn't seem to care!), a tin of good tomatoes, a small tin of Mexican peppers (in this case, Chipotles in Adobo), a couple of green peppers chopped up, the juice of a lime and some finely chopped fresh cilantro (coriander). Check the level of salt in the canned tomatoes, and perhaps wait until the chicken is cooked to season it.
Just put it all in your slow cooker (or in a big pot and cook very slowly), turn it on low, and leave it for four hours. That is it. Four hours is all it takes! By four hours the chicken will be fully cooked and tender and you can flake it off the bones right in the slow cooker. You will have a good-sized pile of jerked chicken that is incredibly flavourful (you may have to trial the spiciness of it according to the hotness of the peppers in adobo. In the version in the picture above, it was a small chicken so i only used half the tin of chipotles).
Then, proof some tortillas (preferably soft corn ones if you can get them), shred some cabbage or lettuce, grate some mild cheese (or use curd cheese) and make up your chicken tacos! Serve with a salsa of some sort (i tend to just blend up some small tomatoes, cilantro and parsley, green onions, lime juice, with a sprinkle of cumin powder, seasoned, if i don't have anything else), or guacamole, and you have a quick, extremely tasty, light supper!
I have also used the pulled chicken in enchiladas, and i often use just a tiny bit of it in quesadillas. I have also used this with pasta like tortellini, as well. It is very useful, quick, and very flavorful.
You just need a whole small chicken (fresh or frozen - the slow cooker doesn't seem to care!), a tin of good tomatoes, a small tin of Mexican peppers (in this case, Chipotles in Adobo), a couple of green peppers chopped up, the juice of a lime and some finely chopped fresh cilantro (coriander). Check the level of salt in the canned tomatoes, and perhaps wait until the chicken is cooked to season it.
Just put it all in your slow cooker (or in a big pot and cook very slowly), turn it on low, and leave it for four hours. That is it. Four hours is all it takes! By four hours the chicken will be fully cooked and tender and you can flake it off the bones right in the slow cooker. You will have a good-sized pile of jerked chicken that is incredibly flavourful (you may have to trial the spiciness of it according to the hotness of the peppers in adobo. In the version in the picture above, it was a small chicken so i only used half the tin of chipotles).
Then, proof some tortillas (preferably soft corn ones if you can get them), shred some cabbage or lettuce, grate some mild cheese (or use curd cheese) and make up your chicken tacos! Serve with a salsa of some sort (i tend to just blend up some small tomatoes, cilantro and parsley, green onions, lime juice, with a sprinkle of cumin powder, seasoned, if i don't have anything else), or guacamole, and you have a quick, extremely tasty, light supper!
I have also used the pulled chicken in enchiladas, and i often use just a tiny bit of it in quesadillas. I have also used this with pasta like tortellini, as well. It is very useful, quick, and very flavorful.
... and here it is on the table!
And, by the way, here is how i used it with tortellini.
As it says on the Facebook page -- Eating Well is the best revenge, Good Folk!
enjoy!
enjoy!
