Add a few ingredients to the slow cooker, turn on, walk away, just add rice dish and salad, and enjoy a prepared meal tonight,
Pollo mexicano (Spanish)
Serves 4
3 Tbs. (45 ml) olive oil
4 boneless, skinless organic chicken breast
2 (16-ounce/455 g) cans of organic pinto beans or cans of 3-bean, with the liquid
2 (10-ounce/285 g) cans organic diced tomatoes
2 Tbs. (18 g) fajita seasoning* or more to taste
black pepper to taste
cilantro or parsley
organic lime juice or wedges
cooked organic Mexican rice (with cumin and organic chicken broth) or
Try one of our salad recipes, also.
uno 1. Heat the oil in a skillet over medium-high heat.
dos 2. Season the chicken with black pepper.
tres 3. Cook the chicken for about 2 minutes on each side.
cuatro 4. Add the beans to the slow cooker.
cinco 5. Add the chicken breast.
seis 6. Pour the tomatoes in.
siete 7. Add the fajita seasoning.
ocho 8. Cook on LOW for 3-4 hours (chicken temperature of 165F/74C)
nueve 9. Serve with sprinkle of cilantro or parsley, lime juice or wedges, cooked rice, and salad.
*fajita seasoning: makes about 3 Tbs. (29 g)
Stir all together:
1 Tbs. (15 g) cornstarch
2 tsp. (4 g) chili powder
1 tsp. (2 g) paprika
1 tsp. (5 g) organic sugar
1 tsp (2 g) each: onion, garlic, and cumin powders
1/2 tsp. (1 g) cayenne pepper
