Add all the peppers, the achiote, garlic powder, cumin, oregano, 1 tsp salt, and the coconut milk to a 5-quart slow cooker and stir to combine. Add the chicken to the slow cooker and flip the chicken a few times to coat in the sauce. Cover the slow cooker and cook on LOW for 6 hours or until chicken is tender.
Make the rice when the chicken has about 30 minutes left of cooking time: Add the rice and water to a medium size saucepan and bring to a boil over medium-high heat. Cover pan tightly and reduce heat to low. DO NOT REMOVE THE LID! Cook on low for 10 minutes then turn off the heat and let rest 15 minutes. KEEP THE LID ON DURING THIS TIME TOO! Fluff rice with a fork.
Using a slotted spoon transfer the chicken from the slow cooker to a serving dish and discard any bones. Use an immersion blender to puree the sauce in the slow cooker or transfer the sauce to a blender or food processor and puree. Stir the cilantro into the sauce and season the sauce with salt & pepper to taste. Pour the sauce over the chicken and serve with the steamed rice on the side.
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