This recipe was inspired by one of our Norcal rock star clients Natalie S. I made her recipe as is except I used El Pato sauce because I had it handy – but if you want to try Natalie’s version, sub the El Pato for a 15 oz can of tomato sauce plus 1 tbsp minced chipotle chilis in adobo sauce with 1 tbsp of sauce from the can.
You can find good ol’ El Pato at any neighborhood grocery store in the salsa isle.
This dish does not get any easier and let me tell you how much I love coming home to dinner already finished, especially now that school is back in full swing and I have returned to my true calling of taxi cab driver. All five of us went back for seconds on this one….
Slow Cooked Pollo Con Salsa Roja
3 lbs boneless skinless organic free range chicken thighs
1 yellow onion sliced
7 celery stalks diced
2 cups baby carrots
28 oz can of El Pato Salsa Para Enchiladas
Juice from 1 lemon
4 cloves of garlic minced
1 bunch of cilantro chopped
2 avocados diced
In the bottom of your slow cooker, layer the carrots, celery, and onions and top with the minced garlic. On top of the veggies layer your chicken, squeeze the lemon juice over the chicken, and pour the entire contents of the El Pato sauce on top. Cook on low all day (6-8 hours). Serve topped with the diced avocado and cilantro.
I also made baked summer squash. I cut the zucchinis into large chunks, placed them in a glass backing dish and drizzled the squash with this mornings bacon grease and seasoned with plenty of garlic powder, dried oregano, and black pepper. Bake at 450 for 25-30 minutes.