Jalapeño Chicken and Salt-and-Vinegar Roasted Potatoes

A couple weeks ago, we went to some friends’ house to make tamales with them (or rather, the two women made tamales, while our  husbands played computer games :P). It was my second time being involved in the process (my first was with my mother-in-law, and I only spread the masa on the corn husks… very slowly and very poorly, for all that it was so painstakingly done). This was my first time helping start to finish, and it was an adventure. We made the most delicious tamales with Muenster cheese and sliced, pickled jalapeños… mmmm!

I say all that to say this: that’s not my recipe today. You see, because of that ‘tamale making day,’ I wound up with a pile of dried corn husks for my very own ‘tamale making day’! I ran to the dollar store straightaway to get the jalapeños… and I finally made them last Sunday. 😛 We are going to be eating tamales every night this week. 😉

Anyway, back to my track, those jalapeños sat on the table for three weeks, and one day, my husband opened a can. Well, that left me thinking of a way to use the rest, and I remembered the Jalapeño Chicken recipe I’ve been wanting to try!


I had also bought my fingerling potatoes to make Salt-and-Vinegar Roasted Potatoes a while back; they were starting to get old, so I thought this would be a prime opportunity to use them. 😛

The potatoes were delicious. My husband said they ‘had too much flavor,’ or he just didn’t like the vinegar. The chicken was falling-apart tender, which is what I love about a slow cooker, and the sauce was delicious (there was a lot extra, so I’ve been trying it on sandwiches and more).  I didn’t cut that part of the recipe in half, as I was a little worried things would dry up during cooking.

Jalapeño Chicken

(from Better Homes and Gardens)

Yield: 3 servings (I like to make enough to send for lunch the next day)

Slow Cook: 5 hrs to 6 hrs  (low) or 2 1/2 to 3 hours (high) + 15 minutes for the sauce (high)


  • 3 chicken breasts (I used boneless, skinless — the recipe called for bone-in)
  • 1/2 tablespoon chili powder
  • 1/8 teaspoon salt
  • 1/2 cup reduced-sodium chicken broth
  • tablespoons lemon juice
  • 1/3 cup sliced pickled jalapeño chile pepper, drained (I’m pretty sure their “sliced” meant like nacho slices — I had jalapeños sliced lengthwise, so I chopped them up more)
  • tablespoon cornstarch
  • tablespoon cold water
  • 8 ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
  • slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)
1.Sprinkle chicken with chili powder and salt. Arrange chicken, (bone sides down, if using bone-in) in a 4 1/2- to 6-quart slow cooker (mine is 7qt — tough noogies — use whatever slow cooker you’ve got 😉 ). Pour broth and lemon juice around chicken. Top with drained jalapeño pepper.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (I did low, but I started too early, which created some problems with the sauce, since the Crock-Pot had to reheat.)
3.Transfer chicken and jalapeño pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
4.If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened (I just left mine on through dinner, and it was thickened afterward — the not-quite-thickened sauce still tasted fine 😉 ). Serve chicken with sauce. If desired, sprinkle with bacon — I was too lazy to cook the bacon.

Salt and Vinegar Roasted Potatoes

Borrowed from Umami Girl, who adapted it from Martha Stewart Living, June, 2009. She noted that 2 cups of vinegar makes the potatoes pretty tangy; use half water, if you prefer.  I did, because my husband isn’t crazy about salt and vinegar… but I really wanted to try these.

Yield: 4 servings
Cooking Time: about 1 hr


  • 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
  • 1 cup white vinegar + 1 cup water
  • Extra virgin olive oil
  • Salt
  • Pepper

1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8-12 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.

2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

Mmm!  These were delicious and went straight to my Tried It, Loved It!  board on Pinterest. 🙂


One thought on “Jalapeño Chicken and Salt-and-Vinegar Roasted Potatoes

  1. Pingback: Hot Tamales! | It was the best of tines...

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