South-Of-The-Border Cumin Chicken - cooking recipe

Ingredients
    1 pkg. (16-oz) frozen bell pepper stir-fry mixture or 3 bell peppers, sliced thin
    4 chicken drumsticks
    4 chicken thighs
    1 can (14.5 oz) stewed tomatoes
    2 tsp. sugar
    1 tsp. dried oregano leaves
    1 tsp. ground cumin
    1 1/4 tsp. salt
    1 Tbsp. mild pepper sauce
    3/4 tsp. ground cumin
    1/4 c. chopped cilantro leaves
    2 medium limes, cut in wedges
Preparation
    Place bell pepper mixture in slow cooker; place chicken on top. To the can of stewed tomatoes, add sugar, oregano, 1 teaspoon of the cumin, salt and pepper sauce, stir gently and pour over chicken bell pepper mixture.
    Cover and cook on High 4 hours or on low 8 hours or until meat is just beginning to fall off the bone.
    Place chicken in a shallow serving bowl.
    Add remaining 3/4 teaspoon cumin to tomato mixture and pour over chicken.
    Sprinkle with cilantro and serve with lime wedges.
    Serve over cooked rice or with toasted corn tortillas.

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