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6 boneless, skinless chicken thighs
6 boneless, skinless chicken legs
1 boneless, skinless chicken breast, cut in quarters
2 tablespoons chicken bouillon granules
5 1/3 ounces guajillo chili peppers, washed and without seeds
3 cups water, hot
4 cloves garlic
1/2 onion
6 avocado leaves, washed
1/4 cup vinegar
17 squares of Maguey leaves, to wrap the chicken
16 strips maguey leaves, to tie the wrapped chicken
Directions:
Wash and dry the chicken well. Sprinkle it with a tablespoon of bouillon granules.
Soak the chili peppers in the 3 cups of hot water until they are soft. Put the chili peppers and 1 cup of the water they were soaking in and the garlic, onion, avocado leaves, vinegar and the rest of the bouillon in your blender and blend on high.
Put the chicken in a bowl and pour the sauce over it. Let in marinate for at least 2 hours.
Put a piece of chicken in each Maguey leaf and cover with a little sauce. Tie it together in the form of a little ball making sure that the sauce does not leak.
Put 1 cup of water your Crock Pot Slow Cooker and 2 teacup saucers upside down or a steamer that fits in the bottom of your Crock-Pot slow cooker.
Place the chicken in Maguey leaves in the Slow-Cooker. Cover them with the remaining Maguey leaf and cover the Slow Cooker. Cook for 4 hours on high.
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1st Keep
 janettsanchez
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