Wednesday, November 23, 2011

Mexican Chicken

I've noticed on FB that many of my friends are into the crock pot trend that seems to have become popular recently. Which is a little amusing to me, since I've been using a crock pot almost since I learned how to cook...and that would be about 25 years ago.  (That hurt just to type! ;))  St. Patty's day meals, corned beef and cabbage, are mostly what I cook in the crock pot, but I've also done chili, pot roast, and various chicken dishes in it.  This is one of them.  Mentions of tortilla soup gave me the idea of doing a Mexican chicken-type of dish...not as a soup, but as a solid meal.  Hope you enjoy this one...I know you will probably really enjoy how your house will smell after a few hours.  ;)

6-8 pieces of chicken (cut-up whole fryer)
1 pkg Taco mix
1 pkg Fajita mix
1 Tbsp ground cumin
1 Tbsp chili powder (optional)
3 C chicken broth
1 medium onion, sliced by quarters
1 pkg frozen peppers
1 can refried beans
5-10 oz Spanish rice (2 pkgs of the pre-packaged variety, like Uncle Ben's)
shredded cheddar/monterey jack/mexican blend cheese
sour cream
medium flour tortillas (optional)

Place chicken into crock pot.  Add Mexican spice packets, cumin, and chili powder (if desired). Pour chicken broth over spices, making sure to dissolve all of it. Cover and set crock pot to high.  Leave alone for at least 4 hours, then add cut-up onion and frozen peppers. Continue to let crock pot cook for at least another 2 hours.

When close to serving time, prepare Spanish Rice according to directions on the package. Heat up refried beans in a microwave-safe dish (be sure to cover, or it will splatter all over) for 3-5 minutes, or until hot.  Serve rice and beans (with a little cheese sprinkled on the top of the beans) with the chicken and warmed tortillas. Garnish with sour cream.

Makes about 8 servings.


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