Saucy Mexican chicken
Chatelaine
© Royalty-Free/Masterfile
A pinch of cinnamon and a handful of raisins are the secret ingredients in this dish, turning everyday staples into something truly yummy. Olé!
Ingredients
-
6
bone-in
chicken breasts
, or 12 bone-in thighs
-
2
sweet
bell peppers
, thickly sliced
-
2 cups
salsa
-
1 1/2 cups
frozen
corn kernels
-
1/2 cup
raisins
-
1 to 2 tbsp
chopped pickled
jalapenos
-
2 tbsp
dried
oregano leaves
-
1/2 tsp
salt
-
1/2 tsp
pepper
-
1/4 tsp
cinnamon
, optional
Instructions
- Discard skin from chicken and trim away any fat. Place chicken in bowl of slow cooker. Add peppers, salsa, corn, raisins, jalapeños, oregano, salt, pepper and cinnamon. Stir to evenly mix.
- Cover and cook until chicken is cooked through, 3 hours on high or 5 hours on low. Excellent over rice and black beans. Chicken will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.
Nutrition (per serving)
- Calories
- 260,
- Protein
- 33.4 g,
- Carbohydrates
- 27.1 g,
- Fat
- 2.7 g,
- Fibre
- 3.5 g,
- Sodium
- 646 mg.