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25 April 2006

CHICKEN A LA VERACRUZANA (Rick Bayless)

CHICKEN A LA VERACRUZANA

Yield: 6 servings

4 medium (about 1 pound total) red potatoes or Yukon Gold potatoes, each cut into 6 wedges
6 (about 3 pounds total) chicken leg-and-thigh quarters, skin pulled off and discarded
1 (28-ounce) can diced tomatoes in juice, drained
4 to 6 canned pickled jalapeƱos, stemmed, seeded and cut into strips
3 garlic cloves, peeled and finely chopped
2 tablespoons Worcestershire sauce
1/8 teaspoon dried thyme
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Salt
1/4 to 1/2 cup coarsely chopped green olives (Manzanilla olives preferred)
1/4 cup (loosely packed) roughly chopped Italian parsley

Cook's notes: The mixture can be used as a soft-taco filling. Cook as directed through Step 2. When chicken is cool enough to handle, shred meat, discarding bones. Remove potatoes and roughly mash. Return chicken and potatoes to sauce. Stir in olives and parsley. Serve with a dozen warm tortillas.

Procedure:

1. Spread potatoes over bottom of slow cooker and top with chicken.

2. In a medium bowl, mix tomatoes, jalapeƱos, garlic, Worcestershire, thyme, cloves, cinnamon and scant 2 teaspoons salt. Pour evenly over chicken. Cover and cook on low setting for 6 hours (the dish can be held in the slow cooker's "keep warm" function for 2 additional hours).

3. Using a large slotted spoon, carefully transfer a portion of chicken and vegetables to each of 6 dinner plates, leaving as much sauce behind as possible. Mix olives and parsley into sauce. Taste and adjust seasoning as necessary. Spoon sauce over chicken.