Caribbean Curried Chicken


Ingredients
  • 1 tablespoon Madras curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 8 boneless skinless chicken thighs (about 4 ounces each)
  • 1 medium onion, thinly sliced
  • 1-1/2 cups Goya mojo criollo marinade, well-shaken
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • Hot cooked rice, green onions and fresh cilantro leaves, optional
Directions
  1. Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help it adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm.
  2. Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
for full instructions you can go to :    https://www.tasteofhome.com

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