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Sunday, April 22, 2012

Tex-Mex Chicken "Gumbo"

This is the first recipe I tried from my new slow-cooker cookbook "America's Test Kitchen: Slow-Cooker Revolution." The recipe in the book calls it a stew, but it reminded me a lot of gumbo with a mexican twist. I served it over a scoop of rice and it was really flavorful, healthy, and filling! Makes enough to serve 8 as a main-course.

2 onions, minced
2 jalepenos, seeded & minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chile powder
4 cups chicken broth
1 can diced tomatoes, drained
1/4 cup minute tapioca
1 tbs. brown sugar
3 lbs. boneless skinless chicken breasts
2 cups frozen corn
1 can black beans, rinsed & drained
2+ minced chipotles in adobo
1/4 cup chopped cilantro
salt and pepper

Combine the onion, jalepeno, garlic, tomato paste, vegetable oil, and chile powder in a glass bowl and microwave for 5 minutes, stirring every once in a while, until onions have softened. Pour into slow cooker. Add the chicken broth, diced tomatoes, tapioca, and brown sugar and stir together. Nestle the chicken breasts in the broth mixture and turn heat to low and cook for about 3 hours. Test chicken to see if cooked through (could take anywhere from 3-5 hours). Once cooked, remove the chicken from the cooker and shred with 2 forks. Meanwhile, add the corn and black beans and let cook on high heat for 10 minutes. Add the chicken back into the slow cooker and add the chipotles, tasting for heat (I added 2 chipotle peppers minced plus about a tablespoon or more of adobo sauce). Add salt and pepper and cilantro and serve over a scoop of rice.

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