latin chicken — again

latin chicken (6)

Shortly after starting this blog I posted the recipe for Latin chicken. It’s a great meal and one of my favorites. Because this recipe was posted when the blog was new and had only a small handful of followers (2? 3?), I thought I’d post it again.

So, here is the recipe again, with a few additional photos. Please try this recipe! Seriously, it is sooooo good!

*Note: I always, always, always make this with boneless, skinless chicken thighs, but I goofed and purchased boneless, skinless chicken breasts last week. I prefer this recipe with the thighs, though it was still very good made with white meat.

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Latin Chicken (with black beans and sweet potatoes)

1. In crock pot (slow cooker), combine:

  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 3-4 large sweet potatoes, peeled and cut into 1-inch chunks

2. In a plastic zipper bag combine the following:

  • 2 pounds skinless boneless chicken thighs
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

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Add a small amount of olive oil to a large skillet and heat over med-high heat. Add chicken and cook until browned on both sides; about 5 minutes. Place chicken in crock pot on top of beans and sweet potatoes.

3. Lower the heat, and in the same pan whisk together:

  • 1 cup chicken broth
  • 1 cup salsa
  • 1 heaping teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin

latin chicken (2)

latin chicken (4)

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Pour this mixture over the black beans, sweet potatoes, and chicken in the crock pot.

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Cook on high for about 5 hours.

When serving, squirt fresh lime over each serving and sprinkle on chopped fresh cilantro, if desired.

latin chicken

oven roasted sweet potato wedges

Earlier I posted my recipe for oven roasted potato wedges. I often make sweet potatoes at the same time, in the same way. The only difference are the spices and herbs used. I put herbs on the white potatoes, but not the sweet potatoes. For those I prefer a good amount of garlic powder and black pepper.

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Oven Roasted Sweet Potato Wedges

2 large or 4 small sweet potatoes

olive oil

black pepper

garlic powder

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Heat oven to 400F.

Drizzle a decent amount of olive oil on a foil lined baking sheet or shallow casserole dish (if using a baking sheet, make sure it has a lip so that the oil doesn’t drip off).

Peel and cube the sweet potatoes. *Note: I prefer a 1-inch cube, but you can do a smaller cube, or cut them into larger wedges, or cut in strips for french fry size — the shape doesn’t matter. The important thing is to keep the pieces uniform in size, so that they cook evenly.

Place the potato pieces on the baking sheet and toss them gently in the oil. Spread the potato pieces evenly, so that they don’t overlap.

Sprinkle with black pepper and a generous amount of garlic powder.

Bake for 20 minutes (15 minutes if the pieces are cut smaller than a 1-inch size cube). Flip the pieces, then return to the oven for another 5-10 minutes. The outside will be firm and the inside tender. Delicious!

(Here are the potatoes ready for the oven.)

latin chicken

latin chicken

I grew up thinking black beans were yukky. My mom hardly ever made them, possibly because out of our family of eight, only two or three would eat beans. She didn’t bother wasting her time cooking something that only a few would eat. It wasn’t until I made this crock pot meal that I realized black beans could be yummy.

My husband loves all foods, and strives to eat beans of all sorts. That’s hard for me since I didn’t enjoy eating beans, but for him I attempt new recipes that feature beans. When I first saw this recipe, posted on a message board by a friend, I knew my husband would like it, so I gave it a try. While tasting it to make sure the spices were right, I realized I liked it. A lot. And it had black beans! Wowza…. black beans could be tasty… who knew! (Okay, many people knew … and now I do as well!)

The recipe originated from Good Housekeeping, I believe, but has been changed a bit not just by the friend who first posted it, but in my trials with it. This is the version I make. Awesome for a cold winter day.

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Latin Chicken (with black beans and sweet potatoes)

1. In crock pot (slow cooker), combine:

  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 3-4 large sweet potatoes, peeled and cut into 1-inch chunks

2. In a plastic zipper bag combine the following:

  • 2 pounds skinless boneless chicken thighs
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

~~

Add a small amount of olive oil to a large skillet and heat over med-high heat. Add chicken and cook until browned on both sides; about 5 minutes. Place chicken in crock pot, on top of the beans and sweet potatoes.

3. Lower the heat, and in the same pan whisk together:

  • 1 cup chicken broth
  • 1 cup salsa
  • 1 heaping teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin

~~

Pour this mixture over the chicken, sweet potatoes, and black beans in the crock pot.

Cook on high for about 5 hours.

When serving, squirt fresh lime over each serving and sprinkle in chopped fresh cilantro, if desired.