Kim (et al) - Here's the Mexican recipe from the other board:
CHICKEN WITH TOMATILLOS AND RICE (crockpot)
Prep time: ~15 min Cook time: ~5-7 hrs
Cilantro and tart tomatillos flavor this simple, spicy chicken (look for canned tomatillos in Mex groceries or in the Mex section of your super). Serve the chicken and rice w/warm flour tortillas.
1 onion, chopped 2 cl garlic, minced or pressed 1 small can (4 oz.) diced green chiles 1 tsp ground cumin 1 can (11 oz.) tomatillos about 3 lbs chicken (I use dark and light but I eat light mt) 1/2 tsp chili powder 1/2 c chicken broth, if necessary 1 c long-grain white rice 1/4 c lightly packed cilantro leaves
In 4 qt or larger electric slow cooker, combine onion, garlic, chiles and cumin. Drain tomatillos, reserving liquid. Cut tomatillos in half and add to onion mixture in pot. Rinse chicken and pat dry. Salt and Pepper chicken and arrange, overlapping pcs slightly, on top of tomatillos. Sprinkle w/chili powder. Measure tomatillo liquid, add broth if nec to make 1-1/2 c. Pour liquid over chicken. Cover and cook at low setting until meat near bones is very tender when pierced w/fork.
Carefully life chicken to a warm serving dish and cover. Keep warmm in 200 oven. Skim and discard fat from cooking liquid in pot. Stir in rice. Incr cooker setting to high. Cover and cook, stirring once or twice, until rice is just tender to bit (35-45 min). Spoon rice around chicken. Sprinkle w/cilantro. Makes 4-6 serv.
Per serving: cal 567 pro 43 g carb 35g fat 27 g (if you de-skin chicken it will be a lot less) chol 152 mg sod 425 mg
Let me know if you like it. I make it for company and everybody seems to love it (or they're lying to me!)
"Anything Chocolate"...that is all!