The Missing Ingredient

A Food Blog

Slowcooker Latin Chicken November 8, 2009

Latin Chicken

Wow this chicken was so tender and flavorful.  My guess is that you could skip the browning of the chicken part since you’re using skinless chicken and the slow cooking tenderizes the meat so much.  For some reason I can’t find my veggie picture on my computer but we loved the sweet potato/bell pepper combination.

Source: All Recipes.com

1 tablespoon olive oil

3 pounds skinless chicken thighs (I used a thigh/leg combination)

salt and ground black pepper to taste

1/4 cup loosely packed cilantro leaves

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

1/2 cup chicken broth

1/4 cup loosely packed cilantro leaves

1 cup hot salsa

2 teaspoons ground cumin

1/2 teaspoon ground allspice

3 large cloves garlic, chopped

lime wedges, for garnish

  1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
  2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges and serve with hot rice.
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Slowcooker White Chicken Chili November 7, 2009

White Chicken Chili

It’s hard to have a true white chicken chili that’s also spicy.  Once you put in the cayenne and chili powder it doesn’t look like a white chili anymore!  I make chili pretty often and am always trying new ingredients and spice mixtures.  This one was delish!  Chili doesn’t really need much of a recipe though; be creative and use what you have on hand.

1 pound dried navy beans, picked over

2 tablespoons olive oil

1 cup carrots

2 cups onions

1 jalapeno, finely chopped

2 tablespoons garlic

1 2/3 tablespoons chili powder

1 teaspoons kosher salt

1 teaspoon ground cumin

Sprinkle crushed red pepper (to desired taste)

1/4 teaspoon dried oregano

1 teaspoons ground black pepper

1/8 – ½ teaspoon cayenne pepper (to desired taste)

1/8 teaspoon cinnamon

3 cups low-sodium chicken broth

1 pound chicken breast, diced

2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained

1 can cream of chicken soup

1-2 tablespoon heavy cream

  1. In a large bowl, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and add to Crockpot.
  2. In a skillet, heat the oil and sauté the onion, carrot and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the spices and chicken broth, stirring, for 2 minutes. Add to Crockpot.  Add the chicken, canned tomatoes, soup and stir to combine.  Cook on low 8-9 hours or on high 4-5 hours.  Finish by adding the cream.
  3. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, cilantro, jalapenos, and green onions to taste.