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Slow cooker Latin American chicken
Spicy cumin, chicken, salsa, black beans and sweet potatoes combine into a flavourful stew. Chicken thighs have so much more flavour and cook beautifully in a slow cooker.
Ingredients
Serves: 6
- 1 tablespoon olive oil
- 1.3kg skinless chicken thighs
- salt and ground black pepper to taste
- 4 tablespoons coriander leaves
- 2 large sweet potatoes, cut into chunks
- 1 red pepper, cut into strips
- 2 (400g) cans black beans, rinsed and drained
- 125ml chicken stock
- 4 tablespoons coriander leaves
- 225g spicy salsa
- 2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 3 large cloves garlic, chopped
- lime wedges, for garnish
Method
Prep:35min ›
Cook:4hr ›
Ready in:4hr35min
- Heat the olive oil in a large frying pan; season the chicken thighs with salt and pepper. Sprinkle half of the coriander over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
- Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red pepper and black beans on top of the chicken. Mix together the chicken stock, remaining coriander, 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.
Note
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried, or try using tinned pinto beans instead.
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Reviews & ratings
Average global rating:
(704)
Reviews in English (502)
This recipe is so delicious, I cook the sweet potato for about 10 minutes before I add it otherwise it can be a bit crunchy. I have made this recipe loads of times and prefer to use M & S salsa to give it a smokey / chipotle flavour. - 14 May 2012
Very nice, I altered the recipe slightly as I didn't have all the ingredients, I substituted the beans for sweetcorn and I didn't have any salsa sauce so I made my own by adding a tin of chopped tomatoes with a squirt of tomato puree and a sprinkling of oregano, mild chili powder, cayenne and paprika and reducing the amount of stock to around 100 ml. - 05 Sep 2011
absolutely delicious. I have been with my husband for 8 years and he said this is the best thing that i have ever cooked him. I hope that this means this is really really amazing and not that my cooking skills are poor! - 18 Jan 2010