chicken a la veracruzana

Recipe printed from chiknpastry

Chicken a la Veracruzana
Adapted from Mexican Everyday; serves 6

4 medium red-skin potatoes cut into slices (~1.5 lbs)
6 whole chicken legs, skinless
1 28-oz can whole tomatoes, fire-roasted, cut into small chunks
4-6 pickled jalapenos, cut into strips
4 garlic cloves, minced
2 T Worcestershire sauce
1/4 t dried thyme
1/8 t g cloves
1/4 t g cinnamon
salt to taste
1/4 c chopped fresh parsley + more for garnish

special equipment: slow cooker

spread potatoes over bottom of slow cooker and top with chicken.

in a medium bowl, toss together the tomatoes, jalapenos, garlic, Worcestershire, and spices. Pour oven chicken. Cover and cook on high for 6 hours; keep warm until ready to serve.

transfer chicken to platter (it will literally fall off the bone, so be careful). mix in parsley and adjust seasonings. spoon over chicken and garnish with more parsley.