Wednesday, January 11, 2012

Crockpot Spanish Chicken

    I've been trying to use my crock pot more and still make healthy tasty food; this recipe allows you to do both. I was able to throw this together in just minutes and was able to have a tasty meal! I added a cup of instant brown rice to my crock pot 4 hours into the cooking cycle and it came out great! 

      2 lbs skinless boneless chicken thighs, fat trimmed

         1 small onion, diced
           1 garlic clove, crushed
            1 bell pepper, chopped or sliced
            4 plum tomatoes
            2 TBSP  pitted spanish olives
             8 oz can tomato sauce
             1/4 tsp oregano
             1/4 tsp cumin
             salt to taste
              1-2 bay leaf
             1/4 cup chopped cilantro (plus 2 tbsp more for serving)
      Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
      Add tomato sauce, olives along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro. Mix well and set crock pot to HIGH 4 hours or LOW for 6 hours. When done, taste for salt and seasoning and adjust spices as needed. Add 2 tbsp chopped fresh cilantro and serve over rice. Serves 4

    Mix ingredients thoroughly and set crock pot for 6 hours.


    Source: Skinny Taste

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