Crock Pot Chicken a la Criolla

Ingredients

• 10 2 lbs skinless boneless chicken thighs, fat trimmed
• 1 small onion (diced)
• 1 garlic clove (crushed)
• 1 bell pepper (chopped or sliced)
• 4 plum tomatoes
• 2 tbsp alcaparrado or pitted spanish olives
• 8 oz can tomato sauce
• 1/4 tsp oregano
• 1/4 tsp cumin
• salt, to taste
• 1-2 bay leaf
• 1/4 cup chopped cilantro (plus 2 tbsp more for serving)

Instructions

1. Crock Pot:
2. Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
3. Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro.
4. Mix well and set crock pot to HIGH 4 hours or LOW for 6 to 8 hours.
5. When done, taste for salt and seasoning and adjust spices as needed.
6. Add 2 tbsp chopped fresh cilantro and serve over rice.
7. Instant Pot:
8. Place chicken, onion, garlic, pepper and tomatoes in the Instant Pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
9. Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro.
10. Mix well and cook high pressure 20 minutes, natural release.
11. When done, taste for salt and seasoning and adjust spices as needed.
12. Add 2 tbsp chopped fresh cilantro and serve over rice.