Recipes for Busy Lawyers
Editor’s Note—This is a new series for our newsletter, send us the most delicious and nutritious recipes that you love to feed yourself or your family and we will share them!
Slow-Cooker Chicken with Tomatillos, Potatoes, Jalapeños and Fresh Herbs
From Everyday Mexican by Rick Bayless
Submitted by: Michelle Brauer Abidoye
Serves 4, especially with rice and tortilla chips
1 medium yellow or white onion, sliced into rounds about 1/4-inch thick
4 medium (about 1 lb.) potatoes, also sliced about 1/4-inch thick
8 skinless, boneless chicken thighs (1.5 lbs – or 2 lbs. if bone-in)
1 cup cilantro leaves (yes, 1 cup – but it doesn’t end up tasting too “cilantro-y” at all)
8-12 medium tomatillos, husked and rinsed and sliced 1/4-inch thick
1/4 cup sliced pickled jalapeños (likely available at a normal grocery store, but definitely at a store with a decent Mexican section)
2 Tbsp. pickling juice from the jalapenos
– Spread layers of the ingredients in the slow cooker as follows, sprinkling generously with salt after each layer: onion, potatoes, chicken thighs, cilantro, tomatillos. Rick notes that this is the only salt in the dish, so be sure to add enough. I sprinkled each layer as though I were just eating that.
– Scatter the jalapenos over everything, then drizzle on the pickling juice.
– Cover the slow cooker on high for 6 hours. It can sit on warm for another 4 hours or so before the chicken starts to overcook
Michelle Abidoye is WLALA Communications Officer and a partner at FordHarrison LLP.