Jan 9, 2012

Crock Pot Chicken a la Criolla



Criolla (literally creole) is a Spanish word widely used to describe Caribbean or Hispanic cuisine. In this simple yet flavorful dish, boneless skinless chicken thighs are stewed in the slow cooker with bell peppers, onions, garlic, tomatoes, olives, cilantro and spices. Served over rice, this is one tasty and inexpensive meal for 9 points plus!


As promised, I played around with my crock pot last night making this easy yet flavorful dish which requires no pre-cooking on the stove. In most cases, I think it's always best to brown the chicken, onions and garlic in a skillet before adding it to a slow cooker because it adds a depth of flavor you just don't get when you skip that step. That being said, for this dish I didn't think it was necessary because it has so many aromatics, herbs and spices that flavor is not lacking.

Because slow cookers tend to mute the flavors from the long cooking times on low heat, you should always taste it at the end and adjust the spices and salt if needed. Also, adding extra fresh herbs at the end is always a must in my opinion.

This dish was loved by all in my house, including my two year old. Enjoy!!



Crock Pot Chicken a la Criolla
Skinnytaste.com
Servings: 5 • Size: 2 thighs + vegetables & sauce • Old Points: 5 pts Points+: 5 pts*
Calories: 211 • Fat: 6.2 g • Protein: 28.8 g • Carb: 9.9 g • Fiber: 1.9 g Sugar: 2.1 g
Sodium: 447 mg (without salt)  


Ingredients:

  • 10 (2 lbs) skinless boneless chicken thighs, fat trimmed
  • 1 small onion, diced
  • 1 garlic clove, crushed
  • 1 bell pepper, chopped or sliced
  • 4 plum tomatoes
  • 2 tbsp alcaparrado or pitted spanish olives
  • 8 oz can tomato sauce
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • salt to taste
  • 1-2 bay leaf
  • 1/4 cup chopped cilantro (plus 2 tbsp more for serving)

Directions:

Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.


Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro. Mix well and set crock pot to HIGH 4 hours or LOW for 6 hours. When done, taste for salt and seasoning and adjust spices as needed. Add 2 tbsp chopped fresh cilantro and serve over rice.


*Serve over 3/4 cup white or brown cooked rice for a satisfying 9 points plus meal.

117 comments :

  1. Hi Gina,
    I have dried cilantro. Do you know how much would be equivalent? Thanks! Love your recipes!
    Margaret

    ReplyDelete
    Replies
    1. use half as much dried herb as it calls for fresh. so 1/8 of a cup.

      Delete
  2. Gina, love your recipes. I use them at least 3 or 4 times a week and you were a big topic of conversation at Weight Watchers today. My family doesn't enjoy chicken thighs. Do you think it would work with chicken breasts? Thanks for the wonderful site!

    ReplyDelete
  3. Can't get the print friendly button to work on this one :(

    ReplyDelete
  4. Will you be adding a "Pin It" button to your recipes?

    ReplyDelete
  5. Wow, this looks really good! I can't wait to try it!

    ReplyDelete
  6. Another awesome crock pot recipe, keep them coming! We love your pumpkin chili so much, it's made weekly at our house!

    ReplyDelete
  7. Do you have to use chicken thighs or would chicken breast work? I'm not a fan of dark meat.

    ReplyDelete
  8. Keep it up with these crockpot recipes! Love it!

    ReplyDelete
  9. If you prefer breast, go for it!! I personally prefer this with dark meat.

    Margaret, I recommend using fresh. Dry is just not the same.

    Karen, I have to figure out how : )

    ReplyDelete
  10. I have been using your recipes for a while and my whole family loves them. I am excited to try the new crock pot recipes, we love the Chicken Chili!!
    Cassondra

    ReplyDelete
  11. this looks incredible and I have nearly all the ingredients on hand to do it this week! You make my life so much easier Gina! Thanks!

    ReplyDelete
  12. Thanks Cassondra!

    Natasha, enjoy!!

    ReplyDelete
  13. 1 garlic? Is that 1 garlic clove or 1 whole head?

    ReplyDelete
  14. I don't like olives or cilantro, any substitutions?

    ReplyDelete
  15. I don't have a crockpot ... can you give stovetop instructions? Thanks!

    ReplyDelete
  16. Hi Gina!
    This looks wonderful!! My family is in Puerto Rico and we've been following your recipes for a year now. We get so excited when we see a latin american recipe made healthier on your blog! The emails start flying between us!! Thank you so much for giving us the food we love without the lard:)

    ReplyDelete
  17. 211 calories seems really low for 2 thighs... Is that right?

    ReplyDelete
    Replies
    1. Agreed- I just put all ingredients in the online tracker I use and it is coming up with 348 calories for 2 thighs plus veggies.

      Delete
  18. How much vegetables and sauce per serving?

    ReplyDelete
  19. Great Recipes! I'd love to see a spot where people can rate your recipes after they/we make them.

    ReplyDelete
  20. I absolutely LOVE your site it is AWESOME!!! I have made several of your dishes and everyone of them is FANTASTIC!! Being that I am on Weight Watchers this site is more than perfect for me!
    Thank you so much!!!!

    ReplyDelete
  21. Looks delish!!! My husband loves your recipes & says they're some of the best meals I've ever made. I'd never be able to stay on ww without you! Will definitely be making this soon :)How do you figure out the points when the chicken thighs are different sizes?

    Arlyne

    ReplyDelete
  22. Amanda Jensen1/9/12, 8:49 PM

    Made this tonight for dinner and it was PHENOM!! For a college student, it's great to have crock pot recipes that I can start in the morning and it be ready by the time I get home. The only change I made is instead of olives, I added a can of hot green chiles. In Texas we like our food on the spicy side. Thanks Gina for another awesome recipe!! - Amanda

    ReplyDelete
  23. I want to make every single one of your recipes. They are all so appealing.

    ReplyDelete
  24. Hi Gina, I don't have a crockpot. How long would I need to cook this on the stove and at what heat setting? Looks delicious!

    ReplyDelete
  25. You are to me and cooking what The Nester is to me and home decorating. Thank you!

    ReplyDelete
  26. To the Puerto Rican, so happy you like them!! Mofongo probably won't work, but most Latina recipes are surprisingly easy to lighten.

    Sorry, 1 garlic clove.

    Erin, when cooked, cilantro is very subtle. Give it a try. You don't have to eat the olives, but they should be added, they really add great flavor.

    Yes, that is right, 2 thighs.
    And a helping of vegetables. Sorry, we ate it all so I don't have exact measurement for the veggies, but they are all 0 points so one can never have to many. The sauce is not a thick sauce, more of a broth sauce.

    Arlyne you can figure it out by the weight.

    Amanda, glad you made it so quickly!

    Michelle, simmer covered on low for 25-30 minutes.

    Thanks Dixie!

    ReplyDelete
  27. Hi Gina,
    I just stumbled upon this blog and am loving all the recipes that I've tried so far!
    I'm just wondering: I've never heard of/tried pitted spanish olives before. Do these add a lot to the flavor, or do you think it would be ok if they were omitted?

    ReplyDelete
  28. I can't wait to try this one I think my family will love it

    ReplyDelete
  29. This comment has been removed by the author.

    ReplyDelete
  30. Hi Gina! Is there a way that I can make crock pot recipes without having a crock pot?! Thank you!

    ReplyDelete
  31. I love the crockpot meals! This looks fantastic, you know I'm going to try this one! thanks for the wonderful recipes, I look forward to seeing what your going to cook next!

    ReplyDelete
  32. Gina,

    I have made no less than 20 of your recipes now and love them ALL!!! I plan my meals every week by printing out your recipes and don't even look anywhere else anymore.

    Keep 'em coming!

    Thanks,
    Deanna

    ReplyDelete
  33. This does look insanely delicious and filling. I don't have a slow cooker or a crock pot handy, so do you have any suggestions on how to make this without using those methods?

    ReplyDelete
  34. To make this on the stove, I would spray the pan first and brown the chicken, then add vegetables, then simmer covered on low for 25-30 minutes. You may or may not need to add water, check on it to be sure.

    ReplyDelete
  35. Megan, they are basically green olives without the pits. You can even buy the ones with pimentos, or use capers, but yes they add lots of flavor, don't skip this.

    ReplyDelete
  36. This looks great and I love anything in the Crock Pot. I have never really tried olives aside from black olives on things like pizza and I have never liked those. Maybe I can suck it up and broaden my horizons and try them in this dish.

    ReplyDelete
  37. Sounds great. Can't wait to try this, as I love all of your recipes I have made. I have lost 40 lbs with WW and you! Also, loving the orange bowls and wondering where you got them??

    ReplyDelete
  38. The recipe calls for 1tbsp of brine but I dont see it listed in the ingrediants anywohere, is it is suppose to be in there?

    ReplyDelete
  39. Anonymous- I am pretty sure the brine is the juice from the olive jar. Have it cooking in my crock pot now:)

    ReplyDelete
    Replies
    1. Thank you! That's exactly what I was wanting to know. I omitted the olives so I guess that means no brine.

      Delete
  40. This looks awesome, I love all your crock pot recipes.

    ReplyDelete
  41. I too made the Chili last night for the third time and we love it! This will be one to try and you have my thanks. All of the recipes I have tried on this site taste really great and have become part of my rotation.

    ReplyDelete
  42. In the crock pot right this second :-)

    ReplyDelete
  43. LOVE that you are posting flavorful, healthy crockpot meals that don't need pre-cooking. Keep them coming...they are SO helpful!!!

    ReplyDelete
  44. Gina, you noted bell pepper but I see in the pic that you chose a yellow one. Do you recommend that over red or green?

    ReplyDelete
  45. This was amazing! THANK YOU!

    ReplyDelete
  46. This was sooooooooooooo good!!!! Is definitely a keeper!

    ReplyDelete
  47. Made this last night and was delicious! Added spinach for some extra nutrition and a 1/2 cup of chicken broth. Didn't crock pot it, made it in the dutch oven on the stove, cooked for about 40 minutes. Great meal, great depth of flavor, yum!

    ReplyDelete
  48. I just had leftovers for lunch with corn torillas and it was so good!! Thanks for the great recipe!

    ReplyDelete
  49. Gina, did you leave the olives whole? if so, how many did you put in?

    ReplyDelete
  50. I love this recipe not only for the low fat but because it's gluten and lactose free. I will make it when our DD comes next month. Question: What is the yellow vegetable (?) in your picture? Is it a yellow pepper?

    ReplyDelete
  51. This is pretty close to the chicken fricasse I made from my childhood recipe but looks so much healthier. About to put it in the crock pot now!

    ReplyDelete
  52. Made this tonight in my pressure cooker, 'cause I'm a rebel that way!! Yum!!!! I would quadruple the olives (ok, maybe not quadruple, but I loved them). Even my picky kids liked it ok. They ate it on chips (with rice, too). Thank you, Gina -- you rock!!

    ReplyDelete
  53. 2 tbsp of whole olives sounds like it would be kinda small (like 4 olives). How many olives did you use?

    ReplyDelete
  54. Made this last night!
    I used more than 2 tbsp olives...I think i threw in about 8 or 10 and halved them since I had the big boys. I was glad to have more in there! It was super good!!

    ReplyDelete
  55. Do you think I could use frozen thighs? Wanted to try this today. Thanks! Dana

    ReplyDelete
  56. I always thought Italian cuisine was my favorite, but you have me swaying toward Latin!! Love this dish, Gina. I, too, love these orange bowls and would like to order if possible. Love serving fab low-fat foods in beautiful serving dishes!! Thanks, Linda

    ReplyDelete
  57. Made it on the stove and it was delish! I did add a but of chili powder for some kick.

    ReplyDelete
  58. I got those orange bowls Home Goods. Aren't they pretty!!

    The brine is the liquid from the olives. Sorry for the confusion.

    I had a yellow pepper on hand, it was lovely but red, orange or green would be great too.

    anonymous, I used alcaparrado which is a combo of olives, capers, pimentos. I used 2 tbsp. You can chop them if you want.

    Trishc, yes I used a yellow bell pepper.

    I would defrost the thighs.

    Linda, I love all cuisines, but Latin is at the top of my list!!

    ReplyDelete
  59. My family and I love your recipes! Making this recipe tonight. Are the plum tomatoes thrown in whole or chopped?

    Thank,
    Amy :)

    ReplyDelete
  60. Is this 5 or 9 points. In the description it reads 9 but in the recipe it lists 5. Thank you

    ReplyDelete
  61. Jodi Riddle1/14/12, 2:10 AM

    Thank you so much for all the wonderful recipes! My family has really enjoyed everything I have made from this site so far. This one was a huge hit! I used chicken breast. My 17 year old son ate 3 helpings of this!

    ReplyDelete
  62. I have this in my crockpot now. Been simmering for two hours so far. Im cooking it on high for 4 hours. Noticed that the jar alcaparrado had pittedolives so i omitted the olivesand used the rest of the contents of tne jar instead. Smells great and i cant wait untilits done. Also added 2 clovesof garlic cause im a huge garlic fan!

    ReplyDelete
  63. Gina I love your recipes. I just cooked this and it was delicious. My husband loved it and my daughter ate it all. It was so easy. The only change I did was I add an envelope of chicken bouillon instead of salt. Is official! Im addicted to your recipes.

    ReplyDelete
  64. Made this with bone in thighs and it was very delicious. Next time I might add some tomato paste for a slightly thicker sauce. Kids went back for seconds. Thanks for another great recipe.

    ReplyDelete
  65. I made this yesterday for dinner and I am having leftovers for lunch today, it turned out really yummy with lots of flavor. My kids ate it up too! We had it over rice! Thanks for a great meal!

    ReplyDelete
  66. Hi Great recipe! I'm Cuban, and when I saw this dish, I immediately liked it! Please keep it coming!

    ReplyDelete
  67. Love this recipe. Served it over short grain brown rice and put some diced avocado in mine.. my husband is not a fan of avocado, perfect dinner to come home to on a cold night. Been eating leftovers for lunch last two days.

    ReplyDelete
  68. I made this exact recipe last week. Followed every step to a "T". I don't know why but it really didn't have much taste. The smell was fantastic. Maybe because we live so close to the US and Mexico boarder we are use to more full flavors. Easy but tasteless. : (

    ReplyDelete
  69. I did you chop up the plum tomaotes? Can't wait to make this!!!

    ReplyDelete
  70. Judging by the picture above the tomatoes appear to be chopped. I was wondering the same thing til I saw that.

    ReplyDelete
  71. Thinking about making this tonight.i have defrosted chicken breast i need to use up but i would prefer to make it with thighs like you did. :/ im sure it'll stll taste great with breast but being a dark meat girl i know itd be better with thighs. ill let you know how it turns out.

    ReplyDelete
  72. I don't enjoy cooking much, but this looked like an easy (my kind) recipe. I cut all the vegetables in large pieces as my family is rather picky. My ten year old looked in the crock pot and said "I'm not eating all those vegetables!" I did not serve the olives, but cooked with them for the flavor. My son ate every bite, including the vegetables! This should make the top recipes of 2012!

    ReplyDelete
  73. This dish is exceptionally good...and satisfying! This will be a Sunday go-to recipe for sure. Thank you for sharing these amazing recipes!

    ReplyDelete
  74. Do you think this would be "freezer friendly"?

    ReplyDelete
  75. OMG!! I made this last night int he slowcooker and ate it today!! It was DELICIOUS!! Even my six year old cleared his plate!! I used cherry tomatoes and leg/thigh quarters. I also added a bit of Sazon...YUM, YUM, YUM!! Thanks for helping me add some versatility to my cooking :)

    ReplyDelete
  76. Gina- Love your recipes and your site so first of all thank you.I tried this recipe and it really lacked flavor to me. Did you really only mean 1/4 tsp. for the cumin and oregano for the spice with that much chicken and veggies. It just doesn't seem like enough. Even my husband and kids commented on how it just didn't have much flavor.

    ReplyDelete
  77. Just had this for dinner, and it was delicious!!! Wonderful flavor! Jazzed it up with some Red Pepper Flakes. Otherwise made it as is.....lots of onion, bunches of olives, and sliced in half grape tomatoes. Next time, I think i will add in some mushrooms. And the next time will be VERY soon! LOVE!!

    ReplyDelete
  78. just made this today for dinner and boy was it a hit. I used the olives and a can of chiles and served it over thin spaghetti. I also used boneless skinless chicken breast and it was wonderful. I used plenty of cumin because I like things a bit spicey. Thank you for yet another wonderful dish!

    ReplyDelete
  79. Thank you so much for taking the time to answer our questions. You must be inundated with all sorts of comments, yet make the extra effort to help us out. You're really special! Thanks again

    ReplyDelete
    Replies
    1. You are so right about that. I follow another blog and have been waiting for over a month for someone to answer a question. I finally emailed and they said to email them the question and they'd respond immediately. That was three days ago. Gina has ALWAYS been responsive in a very timely fashion. I don't know how she finds time to sleep! Thank you, Gina!

      Delete
  80. I made this tonight for dinner, and it was INCREDIBLE!! The dark thigh meat and the olives give this a rich, meaty flavor. My husband and I both enjoyed this very much!

    ReplyDelete
  81. Had this for dinner...yum! I used chicken breast, cherry tomatoes, and left out the olives (didn't have any). I'm sure it would be even better with the thighs. It was so easy and will definately go into our dinner rotation. Thanks, Gina!!!

    ReplyDelete
  82. Making this tonight!! Using chicken breast because it's what we have!

    ReplyDelete
  83. I just put this in the crock pot with my daughter's help :) Can't wait for dinner! Smells delicious!!

    ReplyDelete
  84. I made this for dinner last night and was pleasantly surprised at the amount of flavor it had. I don't normally care for chicken thighs, but they were moist, tender, and so full of flavor. Thank you so much for sharing this incredible dish. Wow!!! Even my kids (14 & 11) loved it and asked me to add it to our permanent recipe folder. Thanks again!!!

    ReplyDelete
  85. This was awesome...and super easy. Thank you!!

    ReplyDelete
  86. I made this on Saturday and it was fantastic! The whole family loved it! I used bone in chicken thighs and breasts, as this is what I had thawed in my fridge. The chicken was fall-off-the-bone tender; I would use boneless next time though, so that we don't have to dodge bones.

    As per one other poster, I added some hot chili peppers to give it a little extra kick.

    Thanks for a great recipe!

    ReplyDelete
  87. I am cooking this right now and the smell is divine. I had to adapt it a bit to what I have on hand. I have been trying to eat healthy and this looks like a perfect place to get many recipes from. Thank you very much.

    ReplyDelete
  88. With 5 teenage kids and a hectic life, I live for my crockpot (7 qt monster). Please keep these slimmed down versions of foods coming...this is the second one (simmering away right now), and everyone loved the first (turkey with potatoes & peas)! I have to triple your recipes to keep the athletes happy, but if I can eat well and keep them happy in one pot, so be it!

    ReplyDelete
  89. Your website is a life saver - I love cooking and have just started on WW. I always thought of healthy recipes as being bland and boring - your website has changed my mind and made me excited about eating healthy!! Thank you, thank you, thank you!!

    ReplyDelete
  90. I made this and it was well liked. now i have leftovers - lots of it and no one wants to eat it the same way
    any ideas on how to use the leftovers-- for something that looks and perhaps tastes a bit different.

    ReplyDelete
  91. Ahh I am so confused! I have made this a few times and we love it! However, I am lost as how you only got 5 points for 2 chicken thighs? 2 lbs comes out to 50 points on the recipe builder.

    ReplyDelete
  92. I'm making this right now. I always taste my food as I go along and adjust the flavors. Some things I did: added a bit more cumin and some chipotle chili powder. Still a certain flavor was missing for me and I finally figured it out. Lime! Trust me. Squeeze some lime in next time. Awesome! Thanks so much for the great recipe.

    ReplyDelete
  93. This is cooking in my dutch oven right now and the whole flat smells insane!

    I would probably not still be on WW if it wasn't for your gorgeous recipes!

    Thank you for making WW much more liveable than it was and thank you for all the amazing recipes!

    Deborah from London, UK

    ReplyDelete
  94. you make crock pot meals look so good!

    ReplyDelete
  95. This is in my slow cooker now and it smells AMAZING!!!

    ReplyDelete
  96. OK, Gina, here's a stupid question - I can't believe I'm asking this, but I have never seen boneless chicken thighs in the grocery store. I didn't even notice that the recipe called for boneless, so I bought bone-in, which I am going to use tomorrow. But are boneless thighs readily available?

    ReplyDelete
  97. Made this overnight last night and just ate it and YUM. I did use chicken breast and it was frozen and shredded just fine and added a packet of sazon for that extra criolla. Will remember this.
    -Kristen-

    ReplyDelete
  98. Amazing as usual! I have never tried a recipe from your site that I do not like. Thank you again for taking the time to continually share your awesomeness with the rest of us! It is because of your healthy recipes that I can continue to lose weight and not get bored with "diet food". I prefer the term "changing my lifestyle" and you make that ever so easy!

    ReplyDelete
  99. Hey Gina, I have an urgent question. Do you think I could cook this recipe for 7-8 hours on LOW without it drying out? I planned to serve it tomorrow night, but didn't realize it had such a short cook time until now. If I can do it for 7-8 hours, I'll cook it overnight tonight (Monday) and refrigerate while I'm at work. I'm a huge fan of your site even though I have no affiliation with WW. Thanks so much!

    ReplyDelete
  100. Hi, I was recently diagnosed with Celiacs and so now I am on the prowl for gluten free recipes. My doc told me to be very careful with GF recipes because many times the ingredients include things with preservatives that have trace amounts of gluten in them and because I am actually allergic, not just seeking GF as a healthier lifestyle, I should be extra cautious. Are the recipes in this list truly gluten free or will I have to make a few substitutions? They all look and sound really good. Especially after two weeks of pretty much nothing but chicken and veggies. :)

    ReplyDelete
  101. Hi, I was recently diagnosed with Celiacs and so now I am on the prowl for gluten free recipes. My doc told me to be very careful with GF recipes because many times the ingredients include things with preservatives that have trace amounts of gluten in them and because I am actually allergic, not just seeking GF as a healthier lifestyle, I should be extra cautious. Are the recipes in this list truly gluten free or will I have to make a few substitutions? They all look and sound really good. Especially after two weeks of pretty much nothing but chicken and veggies. :)

    ReplyDelete
    Replies
    1. I usually mention if an ingredient has to be replaced, but it's true. You need to be cautious with chicken broth, bouillon, everything.

      Delete
  102. For the girl Erin who doesn't like cilantro:

    While yes, cilantro is very subtle while it is cooked, I'd leave it out if you don't like it. I personally love cilantro but my mother hates it. A lot of people complain that cilantro tastes like soap, and the reason for that is because it's linked to genetics. There tons of reports that it's a gene variant related to taste and smell.

    Olives are awesome, though. They can add a lot of flavor, but you don't have to eat them.

    ReplyDelete
  103. This is a fantastic recipe, but the points as stated are completely incorrect. 2 pounds of boneless, skinless chicken thighs = 52 points plus. Add 3/4 cup of rice per serving and it's up to 14 points plus per serving. I'm just going to divide it out into more servings and add less rice per serving.

    ReplyDelete
    Replies
    1. The USDA changed the calculations on chicken thighs after I posted this.

      Delete
  104. We loved this one! I cooked it on low for about 9 hours and it wasn't overdone at all. I subbed chicken breasts because that's what I had on hand. Fantastic!

    ReplyDelete
  105. Sharon from Canada2/11/13, 11:17 AM

    I am so excited to find this site. Everything looks so delicious!
    I'm on the fence about joining WW...I tried it before...but I like the points system they use because I can control my calories and portions!
    I'd like to compliment you on the presentations and photography too...top notch! I'm impressed by all the positive reviews your creations receive.
    I'm making this as my very first recipe and it's been cooking a couple hours and already smells scrumptious! I'm looking forward to finding and trying more of your tempting meals.

    ReplyDelete
  106. I just made this but didn't add the cilantro because my husband cant stand it so i added pepper flakes instead and it was so yummy! a little spicy but the flavor was great. Thank you!

    ReplyDelete
  107. Hi,

    I am making this tonight. When I put it in WW counter, I found it had 7 points / serving... It counted 28 points for the chicken. Is that right?

    I am looking forward to this, it looks so good!

    ReplyDelete
  108. My husband and kids loved this meal. I used cherry tomatoes and regular green olives stuffed with pimento, because that is what I had on hand. It turned out great. Thank you for a new crock pot meal.

    ReplyDelete
  109. As always another successful meal from your recipes, I cook all my meals and believe me, I always appreciate your great ideas. Thank you!

    ReplyDelete
  110. When using a pressure cooker, how long and how much liquid please?? I am new to pressure cooking and would love to make this recipe.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.