My sweet friend Corrie came over to watch our girls a few weeks back and brought this dish with her. It sounded so AMAZING! It’s one of those dishes you can smell just by someone describing it to you. I have no experience with Latin cuisine but this recipe has made me a believer. The flavors are just divine (my use of this word has increased exponentially since my 4 year old started checking out Fancy Nancy books from the library!). It’s all about the smoked paprika. It gives the dish this sweet and smoky flavor so don’t skimp on this spice…go out and buy a small amount of smoked paprika if all you have is regular! The recipe is originally from Good Housekeeping. I tweaked it slightly by adding in some purple potatoes and switching the chicken thighs out for chicken breasts. It’s a keeper in this house:)
3 pounds of chicken breast
2 tsp ground cumin
salt and pepper
1 tsp smoked paprika
1/2 tsp all spice
2 c chicken broth
1 c salsa
3 tsp minced garlic
2 can (15 oz) black beans (drained & rinsed)
1 pound peeled and cubed sweet potatoes
1 pound cubed (not peeled) purple potatoes (if you can’t find these just use sweet potatoes)
chopped fresh cilantro
Season both sides of chicken breasts with cumin, salt and pepper.
Place skillet over medium high heat and once heated place chicken breasts in to sear. Cook both sides about 2-3 minutes. Place potatoes and black beans in bottom of crock pot with chicken breasts on top. In same skillet combine garlic, salsa, chicken broth, paprika and allspice. Pour over top of chicken (make sure liquid covers chicken slightly so it doesn’t dry out – if not, add more broth & salsa) and cook on low heat for 8 hours or high heat for 4 hours. Divide chicken among 5 pasta bowls and spoon potatoes and black beans and broth over chicken. Garnish with fresh cilantro and lime wedges.