Sheri recommended this recipe and we all enjoyed it. I made a couple of changes based on comments in the recipe reviews. It made a lot for our little family. I will probably halve the recipe unless we are having guests in the the future. For those with more kids (and older kids who eat more) the recipe would probably make a good amount without changes. We served over a brown and wild rice blend with a side salad. One commenter recommended serving in corn tortillas or hard taco shells with lettuce, tomatoes, and sour cream which would also be tasty.
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"Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness."
INGREDIENTS:
1 tablespoon olive oil
3 pounds skinless chicken thighs
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 can corn, drained (optional --not part of original recipe. I added based on comments)
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1/2 cup chicken broth (increased to 3/4 cup)
1/4 cup loosely packed cilantro leaves
1 cup medium or hot salsa (increased to 1 1/2 cups based on comments)
2 teaspoons ground cumin (increase to 1 Tbsp)
1/2 teaspoon ground allspice (increase to 3/4 tsp)
3 large cloves garlic, chopped (I used 4)
lime wedges, for garnish (optional)
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DIRECTIONS:
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 to serve. |
