So I thought my crock pot was neatly tucked away for the summer. Boy was I wrong! We went from 73 degrees on Friday to, winter weather by Monday! What!?! I had to lug more wood in to start a fire and drag out my crock pot again......sigh. Hoping this was the last time. I have an itch for Spring fruits and veggies.
3 boneless skinless chicken breasts, cubed
1 can black beans with juices
1/3 cup frozen corn
1 bottle of beer, (I used Dos Equis, you can use what you like)
2 cans goya tomato sauce
4 cloves garlic, minced
1/2 onion, chopped
couple dashes liquid smoke
handful portobello mushrooms, roughly chopped
1/2 cup fresh cilantro, chopped
1 packet sazon
1 tablespoon Garam Masala
1 teaspoon chili powder
salt/pepper to taste
In a crock pot on low add the chicken, garlic, beer, tomato sauce, onion, liquid smoke, salt/pepper to taste, sazon, garam masala and chili powder. Let cook for 3 1/2 hours. Then add in cilantro, black beans,mushrooms and corn, sir well. Cook another half hour, taste, add more spices if needed and serve. Top with Mexican cheese blend and avocado if desired.
I also made garlic bread. I cut slices of Italian bread, brushed on olive oil, a couple dashes of Adobo, a sprinkle of Cilantro and topped it with a Mexican cheese blend. You can buy the cheese already packaged. Pop in the toaster until the cheese is all melted! My son swears it tastes like goldfish crackers, so I promised that's what I'd name it!
All warm and cozy by the fire.......
No comments:
Post a Comment