June 20th, 2016
Last fall my husband and I rented a cottage on a beautiful farm in northern California for two weeks. The cottage didn’t have a full kitchen, so I brought along my slow-cooker and a few recipes, including this one for Mexicali Chicken. It called for 1/2 cup of ketchup, and when we went to the grocery store to get the ingredients, I was looking for a small bottle of ketchup. That’s when I noticed this Heinz Hot & Spicy Tomato Ketchup sitting on the shelf. I had never seen it before because I usually buy my ketchup in big bottles at Costco. Anyway, since I was going to be using it in a Mexican dish, I thought I would give it a try. Once we got back to the cottage, I looked at the tiny refrigerator which was completely packed with our food for the week, and I realized there wasn’t room for that bottle of ketchup. Not wanting to waste it, I decided to add the entire bottle to the Mexicali Chicken rather than just 1/2 cup. Wow! What a great surprise! It was wonderfully spicy and delicious. I just love it when I improve a recipe by accident!
So when I got ready to photograph this recipe, I discovered that my grocery store here at home doesn’t carry the Heinz Hot & Spicy Ketchup, but they do carry this spicy ketchup made with habanero peppers, and it was also good. The brand isn’t important. Just look for some kind of hot & spicy ketchup. Then you’ll mix that with some salsa to make a really good sauce for the chicken to cook in.
When you’re cookin’ DINNER, make sure it’s a WINNER!
Recipe Heavily Adapted by Winner Dinners/Origin Unknown
Serves about 6
2 green bell peppers, cut into thin strips
1 large onion, quartered and thinly sliced
8 chicken thighs
1 tablespoon chili powder
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
2 teaspoons salt
1 (16-ounce) jar salsa
1 (14-ounce) bottle hot and spicy tomato ketchup
hot cooked rice
Place the bell peppers and onion in the slow-cooker; top with chicken. Sprinkle the spices evenly over the chicken. Combine the salsa and the hot and spicy ketchup. Pour over the chicken. Cover; cook on LOW 7 to 8 hours or until the chicken is tender. Remove the chicken pieces. Remove the meat from the bones. Shred the meat and place it back into the sauce. Serve over hot cooked rice.