2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
2 2/3 cups small dried beans (I use half black beans, half small red beans)
5 1/3 cups water (can replace all or part with broth)
To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:
- On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
- In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
- In a pressure-cooker: I am sorry but I haven’t tested it out in mine but my estimate, based on other recipes, would be 22 to 25 minutes, depending on the size of the beans. You can use your pressure cooker’s manual as starting point, as well.
To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. Taste and adjust seasonings. Serve with fixings of your choice.
- 3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
- 1 bay leaf
- several peppercorns
- 1 clove garlic
- 4 large tomatoes
- 1/2 red onion, sliced as thin as you can
- 2 tablespoons minced flat leaf parsley
- 12 ounce can tuna, packed in water, drained
- 1/2 cup extra virgin olive oil
- kosher salt and pepper
Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.
Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.
Pretty good. Makes ~11 servings. Use spicier salsa, the crockpot mellows it out.
- 2 lbs. chicken breasts
- 1 (16 oz.) jar salsa
- 1 (15 oz.) can black beans, drained
- ½ lb. (8 oz.) frozen corn
- 1 Tbsp chili powder
- ½ Tbsp cumin
- ½ Tbsp minced garlic
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp salt
- to taste cracked pepper
- 2 cups dry rice
- 8 oz. shredded cheddar
- ½ bunch cilantro (optional)
- Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
- Secure the lid on your slow cooker and cook on low for 8 hrs.
- Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
- After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.