Ingredients
1 tablespoon Madras curry powder1 teaspoon garlic powder1 teaspoon pepper8 boneless skinless chicken thighs (about 4 ounces each) 1 medium onion, thinly sliced1-1/2 cups Goya mojo criollo marinade, well shaken2 tablespoons canola oil2 tablespoons all-purpose flourOptional: Hot cooked rice, green onions and fresh cilantro leaves
Preparation
Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture 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.
