CHEF'S SECRETS
WHAT'S COOKING
from the Kitchen of Meg Fant
Slow-cooker Latin Chicken
with Black Beans and Sweet Potatoes
Ingredients:
1 tsp. smoked paprika or ½ tsp. chopped chipotle chiles in adobo sauce
3 lb. bone-in skinless chicken thighs
2 tsp. ground cumin
Salt and pepper
½ tsp. ground allspice
1 c. chicken broth
½ c salsa
3 cloves garlic, crushed with press
Lime wedges
2 cans black beans (15-19 oz each)- rinsed and drained
2 lb. sweet potatoes, peeled and cut into 2-in. chunks.
1 jarred roasted red pepper, cut into strips (1 c.)
1/3 c. loosely packed fresh cilantro leaves, chopped
Directions:
1) Sprinkle chicken thighs with ½ teaspoon ground cumin, ¼ teaspoon salt and ¼ teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high head until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
2) In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic and remaining 1-½ tsps. Cumin.
3) In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
4) With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.