Subj : BH&G 2315
To   : ALL
From : DAVE DRUM
Date : Mon Apr 05 2021 14:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuban Chicken
 Categories: Poultry, Vegetables, Citrus, Chilies, Herbs
      Yield: 10 Servings
 
    3/4 c  Chopped bell pepper
    1/3 c  Chopped onion
      1    Fresh jalapeno; stemmed,
           - seeded, fine chopped
  2 1/2 lb Bone-in chicken breast
 14 1/2 oz Can diced tomatoes;
           - undrained
      1 c  Frozen corn kernels
    1/2 c  Chicken broth
    1/4 c  Pitted green olives; sliced
      2 tb Quick-cooking tapioca
      2 ts Chilli spice mix
      2 cl Garlic; minced
    1/2 ts (ea) salt, cumin & black
           - pepper
     10    (8") whole grain tortillas;
           - warmed
  3 1/2 c  Hot cooked brown rice
      1    Lime; in wedges
 
  In a 3 1/2 or 4 quart slow cooker combine sweet pepper,
  onion, and jalapeno pepper. Add chicken. In a medium bowl
  stir together tomatoes, frozen corn, broth, olives,
  tapioca, chili powder, garlic, salt, cumin, and black
  pepper. Pour over chicken in cooker.
  
  Cover and cook on low-heat setting for 5 to 6 hours.
  Transfer chicken to a cutting board, reserving cooking
  liquid in cooker. Remove meat from bones; discard bones.
  Using two forks pull chicken apart into shreds. Return
  chicken to cooker, stirring to combine.
  
  Using a slotted spoon, serve chicken mixture with
  tortillas, brown rice, and lime wedges. Drizzle chicken
  with some of the cooking liquid.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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