I finally got around to converting the Sriracha yardbird to a rice cooker version. Of course I did not have Sriracha tomatoes, so regular it is.
- chicken thighs mostly defrosted.
- 1 can of fire roasted tomatoes
- 1 bay leaf
- 1/2 tsp cummin
- 5 toes of crushed garlic
- 1/2 onion sliced.
- 1 tbsp paprika
- 2 tbsp dried oregano
- 2 tbsp dried cilantro
Measure ingredients carefully by shaking jars at pot until you get just the right amount. Vegetables on top no need to stir. Push the button to cook and let go for 15 minutes. I went and read a book while I waited. Stir and 15 minutes on the warm setting until the chicken was cooked. Pull out chicken and shred in bowl while the sauce is back on cook to reduce liquid. Add the shredded chicken back and 15 more minutes on cook or until the sauce is the thickness you desire. Serve as tacos or on a bolillo roll as a torta with refried black beans or cheese and jalapenos
