Slow-Cooker Spicy Red Pepper Chicken

This chicken has all the flavors of piri piri chicken, a Portuguese dish that usually marinates in a seasoned bell pepper sauce for hours before being grilled. Our take braises in a slow cooker first, then hits the broiler to get a little char.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice 1 onion and 1 lemon into thick rounds; spread in an even layer in a 6-quart slow cooker. Chop the remaining onion and juice the remaining lemon; transfer to a blender. Add 1/4 cup broth, bell pepper, garlic, ginger, paprika, cayenne and 1/2 teaspoon salt. Puree until very smooth, about 1 minute. Transfer 1/4 cup of the sauce to a small bowl and whisk in oil. Refrigerate until needed.

Step 2

Add chicken to the slow cooker. Pour the remaining sauce over it. Swirl the remaining 1/4 cup broth in the blender to get all the remaining sauce; pour over the chicken. Cover and cook until an instant-read thermometer registers 165°F when inserted in the thickest part of the meat without touching bone, about 3 hours on High or 6 hours on Low (see Tip).

Step 3

Position rack in upper third of oven; preheat broiler to high. Carefully transfer the chicken to a broiler-safe baking pan or cast-iron pan (discard remaining cooking liquid). Brush with the reserved sauce. Broil until starting to lightly brown, 5 to 8 minutes.

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