Prep 15 mins
Cook 4 hrs
From Good Housekeeping magazine. I am cooking it right now, so I haven't tried it, but it sounds so good! I substituted chicken breasts for the thighs and 1/2 tsp of chipotles in adobo for the paprika.
- 1360.77 g bone-in skinless chicken thighs
- 9.85 ml ground cumin
- 4.92 ml smoked paprika
- 2.46 ml ground allspice
- 236.59 ml chicken broth
- 118.29 ml salsa
- 3 large garlic cloves, pressed
- 2 (850.48 g) can black beans, rinsed
- 907.18 g sweet potatoes, peeled and cut into bite-size chunks
- 226.79 g jar roasted red peppers, cut into strips
- 78.07 ml fresh cilantro leaves, chopped
- lime wedge
- Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
- Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
- While chicken is cooking put beans and sweet potatoes in slow-cooker.
- Place chicken on bean mix in slow-cooker.
- In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
- Pour this over chicken in crock pot.
- Cover with lid and cook on low 8 hrs or 4 hrs on high.
- Remove chicken to platter. Gently stir red pepper into potato mixture.
- Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.
Have tried this with chicken and pork and think the pork is better. Made it on the stove top and added onions and a bit more stock so the sweet potatoes were just covered.
I've made this dish several times and it is VERY easy to customize to what you have on hand. <br/><br/>The first time I made it exact to the recipe and I went back for seconds and thirds! <br/><br/>I've only made it one more time in the crockpot; I find it easier to make on the stovetop in a covered skillet. It's done in 30 minutes, depending on what kind of chicken you use. <br/><br/>I prefer using bone-in for this recipe, but you can use anything. And white meat stays very tender because there is so much liquid that the chicken simmers in. <br/><br/>I don't use the roasted red peppers anymore, and I've omitted the lime and cilantro without losing much flavor. I think the cumin and allspice are really the flavors that pop in this dish. <br/><br/>Also, I think the stovetop cooking method works better because the sweet potatoes and black beans don't get overcooked. I also usually reduce the black beans to a single can. I will sometimes use the lime & cilantro flavored black beans so that I don't have to add the extra expense of adding the fresh cilantro & lime to the dish.<br/><br/>This is one of my go-to dishes, and I think it would be very to impress company because it is a little unusual.
I thought this came out very tasty, although I substituted chicken breasts for the thighs since that' s what I had on hand, and I skipped the salsa. I thought the black beans and sweet potatoes paired really well together but not sure about the roasted red peppers; you could probably go without it and it would be just as good. The chicken was great, falling off the bone tender.