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kalikshama -> Slow Cooker Latin Chicken (5/3/2012 6:14:47 PM)
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I made this today and it was fabulous!
My tweaks are in red - I Mexicanized it a bit. Feel free to omit depending on your palate and willingness to track down ingredients.
Cilantro haters will be happy to hear that since I was low I omitted except for garnish for my portion.
Slow Cooker Latin Chicken
Ingredients
1 tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper to taste
half of 1 large onion
1/4 cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks [I just used one]
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained [I used 1 C frozen corn in place of the second can]
1/2 cup chicken broth [I used 1 C as quite a few of the comments mentioned the need to add more liquid]
1/4 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 t Mexican oregano (substitute: Italian oregano)
1/2 t coriander (because of the lack of cilantro)
1 dried chili negro (optional)
1 dried chili ancho (optional)
2 chipotle canned in adobo (optional)
3 large cloves garlic, chopped
lime wedges, for garnish
Directions
Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Brown the chicken in the frying pan, 3 to 5 minutes each side. Arrange the chicken in the bottom of a slow cooker.
Saute the onions in the pan. After a few minutes, add the garlic.
Place the sweet potatoes, red bell pepper, and black beans on top of the chicken.
I heated the chicken broth and soaked the chili negro and ancho in it, then pureed this with the beans, onion and garlic. It's easier to get M to eat veggies this way ;) Next time, I'll add the chipotle at this point, but in this iteration I didn't realize I needed more heat til the end.
Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker.
Between the extra chicken broth and pureeing the beans etc, the sweet potatoes were covered in sauce. According to the comments, the original recipe did not, which caused problems with the texture of the potatoes.
Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.
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