On My Hearth: Cuban Chicken

Today is jam-packed with stuff-to-do, from visiting Mom at the hospital to long-overdue bill-paying planning our 4th of July BBQ here at the castle. I'm so glad I shopped and planned a menu on Monday, will make dinnertime one less thing I need to worry about.


Cuban Chicken

COOKING TIME

Active Time: 10 minutes
Total Time: 8 hours

INGREDIENTS

1 medium onion, thinly sliced
4 tsp chopped garlic (4 cloves)
8 each chicken drumsticks and thighs, skin removed (about 4 1/2 lb)
1/4 cup each lime juice and orange juice
2 tsp ground cumin
1/2 tsp paprika
1/2 tsp each salt and pepper
Chopped cilantro (optional)

PREPARATION

1. Place onion and garlic in a 6-qt slow cooker; arrange chicken on top.

2. Stir juices, cumin, paprika, salt and pepper in measuring cup; pour over chicken. Cook on low 5 to 8 hours until chicken is cooked through.

3. Reserve four drumsticks and four thighs for Tropical Chicken Salad recipe. Serve remaining chicken over rice; spoon juices with onions on top. Sprinkle with cilantro, if using.

From Woman's Day June 17, 2008