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MAY 2016 - Recipe
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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.