Named after a friend of mine who taught me how to make this Caribbean-based, slow-cooked dish many, many years ago! Easy to prepare and can be served with long-grain boiled rice or we now always have it with baked potatoes for a really filling, warming meal. Use the hot pepper sauce in moderation if you don't like it too spicy!

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Recipe Summary

prep:
20 mins
cook:
6 hrs 6 mins
total:
6 hrs 26 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, onions, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms in the slow cooker.

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  • Brush chicken thighs with 2 teaspoons hot pepper sauce. Heat oil in a skillet over medium-high heat. Cook chicken thighs until lightly browned, 3 to 5 minutes per side.

  • Transfer chicken thighs to the slow cooker. Add 2 teaspoons hot pepper sauce and salsa. Pour in chicken broth and stir to combine.

  • Cook on Low until chicken thighs are tender, about 6 hours.

Cook's Note:

If you don't like your chicken too spicy, omit brushing the chicken thighs with hot pepper sauce in step 2 and use less or no hot pepper sauce for cooking.

Nutrition Facts

251 calories; protein 23g; carbohydrates 23.6g; fat 8.1g; cholesterol 65mg; sodium 1126.2mg. Full Nutrition
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