(10B)
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Calculation
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Combine all sauce ingredients in a food processor and pulse to a fine paste. Save a generous tablespoon of the mixture in the fridge, then pour the rest into your slow cooker and add the chicken pieces. Stir until they are coated thoroughly and cook on low for around four to six hours.
When the chicken is tender, remove from the slow cooker and transfer to a wire rack over a baking tray. You may want to put a piece of kitchen foil below to catch any sauce and make it easier to clean up afterwards. Brush the chicken with a little of the reserved paste and grill under a high heat for five minutes until browned and crispy, turning halfway through (you may need to do this in batches). Serve with lime wedges.
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Portuguese
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Translation in progress.
Translated by Ismael Philip
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Spanish
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Already translated.
Translated by Alex Troncoso
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