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

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.
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.

Test Kitchen tips

Mojo criollo (pronounced

mo-ho cree-OH-yo)

is a citrus-based marinade commonly used in Latin American and Caribbean cooking. You’ll find it in large bottles in most supermarkets.
Chop up leftovers and fill warmed tortillas for Caribbean-style burritos. Amazing!

Health tip

Turmeric gives curry powder its intense yellow color. It’s thought to have several health benefits including anti-inflammatory properties and improved digestive health.

Nutrition Facts

1 chicken thigh with 6 tablespoons sauce: 249 calories, 13g fat (3g saturated fat), 76mg cholesterol, 514mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.