Prep 15 mins
Cook 6 hrs
I first enjoyed a version of this in a little restaurant in Cozumel on a cliff overlooking the Caribbean Sea. The combination of salsa and cinnamon gives a zesty tropical taste to everyday chicken! If you can find the currants, they give a special complex flavor to the dish.
- Cut chicken breasts into 1 inch pieces and spread over bottom of crock pot.
- Mix remaining ingredients in a large bowl and pour over chicken.
- Cook on "high" in crockpot for 1 hour.
- Turn crockpot to low and cook 6-8 hours.
- Serve over rice, pasta or in soft tortillas.
- Freezes well.
This was easy and pretty good. I made it on the stove instead of the crockpot, and omitted the almonds and oil. Served over quinoa. Thanks for the simple recipe.
This is a nice, easy recipe with very litle effort. I just did this on the stove top because I don't have a crockpot, and I think it came out just fine. I just cooked things on higher heat for ~5-7 min and then let it simmer uncovered to reduce a bit for ~20 while I made salad/veggies. I did not add the water because my salsa seemed liquidy enough. I rolled the chicken/sauce in tortillas with a bit of sharp cheddar. I resisted adding green olives; some sliced avocado might also be good. But as is, it still made for nice, interesting flavors especially for something so easy. This would also be fun to try with different types of salsa.
This was a very easy recipe and I actually made it into an OAMC recipe. I mixed everything but the nuts together put it in a zippy bag and froze it. I thawed it in the fridge overnight and cooked it in the microwave to heat it up. We had it on tortillas like tacos. It was a little sweet for my liking so I will have to tweak it a bit. But that is just a personal preferance and does not take away from the recipe itself. Very nice recipe. I will use it again.