So I am finally able to post the deliciousness I made the other day. Inspired once again by Skinny Taste, I made a my own take on their Peruvian chicken, in the crockpot of course.
Let’s start off by the ingredients:
- 3 split chicken breasts with bone and skin (about 12 ounces)
- 1/4 cup white vinegar
- 1 tbsp garlic powder
- 8 oz of beer (I used regular since it’s what I had, but light would be better)
- 1 tbsp of paprika
- 2 tbsps of lemon juice (I used bottled, but you can use fresh)
- 1 tsp of kosher salt
- 1/2 tsp of white pepper
- 1 white or yellow onion
Now on to the directions:
I always spray my crockpot with pam beforehand to make it easier for cleaning later. If you have a crockpot liner bag, even better.
Pour 8 oz of beer (the cans are usually 12 oz) into the crockpot. Add the vinegar, garlic powder, paprika, lemon juice, salt, and white pepper. Give it a quick stir.
Give the chicken a good wash and remove skin if you desire. (I remove the skin after it’s been cooked). Place chicken in crockpot breast down, ribs up so that it absorbs all that delicious flavor. See photo below.
Turn the crockpot on low for about 5 hrs or until completely cooked. I know some crockpots need a little longer. I rarely turn my crockpot on high unless I’m in a rush.
Once the chicken is full cooked, remove from juices and shred like so. Keep the sauce to use later.
Now you can eat it just like this and serve with your favorite side dishes, or you can take it to the next level and give it a cuban twist to it!
Once the chicken is completely shredded (make sure all bones are removed, if any), heat a pan on medium heat. Spray with Pam or if you wish, Extra Light EVOO. While the pan is heating, slice up a white or yellow onion. I like the sweetness of the yellow. Now that the pan is nice and hot, add the onions for just a few min until you start to see color. Then add the chicken to the onions that are already cooking.
You’re going to notice some liquid, stir only a few times until you see the liquid dry up. When it’s nice and dry continue to stir occasionally until you see the edges getting crispy and slightly brown. Keep turning until most of your chicken is nice and brown.
Now it’s done and time to serve. When serving each portion, add a little bit of that sauce you kept from the crockpot. My hubby likes to also add a squeeze of lime to his.
And Viola, my inspired Peruvian flavored chicken with a little bit of a Cuban twist. Almost like a healthy chicken vaca frita! I served with delicious French Onion Jasmine Rice and Balsamic Mushrooms. Recipe to follow, so keep coming back!
Now here’s for the nutritional stuff. I put all my ingredients into MyFitnessPal to get this information (Serves 4):
Per Serving: Calories 183|Carbs 5|Fat 8|Protein 18
**the photo above is 1 cup of each so your portion may look a lot smaller. Recipe serves 4 so basically 3 ounces of chicken per each.