Camila Alves posing in her kitchen

[EXCLUSIVE] Brazilian Slow Cooker Chicken Recipe from Camila Alves’ New Live Cooking Web Series

Need to step up your game in the kitchen? Target partner, entrepreneur and mother of three Camila Alves has some ideas for you. Fresh off launching her lifestyle site in January, Camila also introduced a new live cooking web series called Camila’s Code. The show is currently on hiatus, but you can watch all the previous episodes on her Facebook page to see Camila slice, dice and sauté her way to amazing and inventive dishes like mini cheeseburger skewers and fruit race cars!

We chatted with the busy mom about her new site, the inspiration behind it and her favorite secret cooking hacks. She even shared an exclusive recipe just for A Bullseye View readers below! 

What was the inspiration behind starting

The idea was to create a community where women can share what they’ve learned and also learn from each other. We include cooking, crafts and lifestyle ideas that are simple and accessible. 

What inspired Camila’s Code? 

I love tinkering around in the kitchen and thought a live webcast would be a great way to share some of my favorite recipes. I actually didn’t learn how to cook until I had a family of my own, and when I started cooking, it wasn’t always good. It took some trial and error, but I found recipes I loved and started having fun with the food. My family is constantly traveling and I loved that I can do the show anywhere in the world.

How do you come up with the recipes you feature?

Some of the recipes are my originals and some are recipes that are shared by the viewers. Others are inspirations I get from cookbooks and online. I test all the recipes, so you know you can trust them. It’s hard to pick, but the lemon-dill coleslaw might be my favorite recipe on the site—it was a home run at the last party.

What are some of your best kept cooking hacks?

I have a couple! One of them is that vegetables that are time-consuming to chop, like butternut squash, can often be bought frozen and diced. I also like to make a couple of dishes at once and then freeze for a meal later in the week. For example, I’ll make a few pounds of ground beef; take a third for tacos, one third to make a meat sauce and the remainder I’ll serve with rice and beans. When I’m pressed for time, I’ll buy a rotisserie chicken at the grocery store instead of roasting a whole chicken. It’s a great time saver and everyone enjoys the dish.

Ready to get cooking? Check out Camila’s recipe for Brazilian Slow Cooker Chicken: 

Brazilian Slow Cooker Chicken

What You’ll Need:

  • 3 tbsp. oil
  • 3 bone-in split chicken breasts with skin
  • 1 tbsp. Achiote (Annatto Seed) seasoning
  • 2 1/2 tsp. salt
  • 6 garlic cloves, smashed
  • 3 thin strips red bell pepper (around 1/4 a pepper)
  • 1/4 cup packed chopped cilantro
  • 1 white onion, diced
  • 1 tomato, quartered
  • 4 cups water (divided in half)
  • bay leaf
  • 1 cup corn (frozen or canned)
  • 1/3 cup sliced green olives
  • 1 can Media Crema (check the Mexican aisle of your local Super Target); open can and refrigerate for 15 minutes, use only the cream that rises to the top
  • Cooked white or brown rice, for serving
  • Shoestring potato crisps, for topping

What You’ll Do:

  1. Preheat slow cooker on high. Place oil, chicken (skin-side down), salt and Achiote seasoning in slow cooker; toss to coat.
  2. Combine smashed garlic, red pepper, cilantro, diced onion, tomato and two cups water in a blender; blend well. Pour mixture over chicken. Add in remaining two cups water
  3. Cook on high for four hours.
  4. Drain chicken and vegetables, leaving the broth in the slow cooker.
  5. Shred the meat and place it in a large frying pan.
  6. Add corn, olives, the Media Crema cream and a dash of the slow cooker cooking liquid to reach your desired consistency. Serve over rice and top with shoestring potatoes.

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