4 medium red-skinned potatoes (about 1 pound), cut into wedges
6 chicken leg quarters, skin removed
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
3 cloves garlic, finely chopped
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cinnamon, preferably Mexican canela
1/8 teaspoon dried thyme leaves
1/8 teaspoon ground cloves
2 teaspoons salt
1/2 cup chopped green manzanilla olives
1/4 cup roughly chopped fresh Italian (flat-leaf) parsley
1/4 cup drained capers
|% Daily Value|
|Total Fat||33 g||35%|
|Saturated Fat||9 g||30%|
|Dietary Fiber||5 g||15%|
|Vitamin C||31 mg||36%|
|Vitamin A||701 iu||10%|
Spread the potatoes over the bottom of your slow-cooker and top with the chicken. In a medium bowl, mix together the tomatoes, jalapeños, garlic, Worcestershire, cinnamon, thyme, cloves and a scant 2 teaspoons salt. Pour evenly over the chicken. Set the lid in place and slow-cook for 6 hours on high.
Carefully transfer a portion of chicken and potatoes to each of 6 dinner plates, leaving as much sauce behind as possible. Mix the olives, capers and parsley into the sauce, then taste and season with more salt if it needs it. Spoon the sauce over the chicken and dinner’s ready.
Lay the chicken in a medium-large (4- to 6-quart, 10- to 12-inch diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the sauce, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until the chicken is completely tender. Complete the dish as described.
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