WITH seared peppers
Stewed chicken with achiote, a spice that is used more for color than anything else (it’s what gives cheddar cheese its orange tint), is a staple of Central and South American home cooking. Most versions I’ve seen do feature coconut milk, but you could try it with a cup (
In the slow cooker, combine the coconut milk, sweet peppers, shallot, achiote, cumin, chile powder, and adobo, then add the chicken and turn to coat it with the coconut milk mixture. Cover and cook on low for 8 hours.
Put the rice in a sieve and rinse very well under running water. Dump into a
Using a slotted spoon, transfer the chicken to a bowl. With an immersion blender, puree the sauce in the cooker. Season with more salt, if needed, and stir in the cilantro. Return the chicken to the sauce and serve with the rice.
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