I'm surprised I haven't posted this recipe yet. It smells heavenly while it's cooking. It's fairly quick to assemble if you use skinless chicken thighs. This time I'm actually using the chicken quarters with skin on, and it took much longer to peel off the skin and cut off the extra fat. I would prefer to use the boneless skinless thighs again next time. I like to serve it with warmed corn tortillas and a side salad. We have the leftovers in tacos or on tostadas.
Chicken Veracruzana (from Rick Bayless's Mexican Everyday)
1 lbs (4 medium) red-skin boiling or Yukon Gold potatoes, cut in wedges
6 (3 lbs. total) chicken leg and thigh quarters, skin pulled off
1 28-oz can diced tomatoes in juice (preferably fire roasted), drained
4-6 canned pickled jalapenos, stemmed, seeded and cut into strips
3 garlic cloves, peeled and finely chopped or pressed
2 Tbs. Worchestershire sauce
1/8 tsp. dried thyme
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4-1/2 cup coarsely chopped green olives
1/4 c. roughly chopped flat-leaf parsley
Spread the potatoes over the bottom of a slow-cooker and top with the chicken. In a medium bowl, mix together the tomatoes, jalapenos, garlic, Worcestershire, thyme, cloves, cinnamon and a scant 1 1/2 tsp. salt. Pour evenly over the chicken. Set the lid in place and slow-cook on high for 6 hours (the dish can hold on the warm setting for another 4 hours or so).
Carefully transfer a portion of chicken and potatoes to each of six dinner plates, leaving as much sauce behind as possible. Mix the olives and parsley into the sauce, then taste and season with more salt if needed and spoon the sauce over the chicken.