Tuesday, August 30, 2011

Tex-Mex Chicken

I love Mexican-inspired food! 

Ripped this one for Tex-Mex Chicken out of a Family Circle magazine weeks ago, and had it on my pile of recipes to try (which is more like a mountain, lately, so it's time to add some to the meal plan!!).  It's a keeper!  This afternoon I threw a chicken in the crock pot to make room in the freezer, and decided to make this.  I did a little differently, since I had the cooked chicken, so my changes are noted below.  This would be great for a freezer meal exchange - either cooked in advance, or prepped to throw in the slow cooker.

You could use this in a variety of ways - tacos, quesadillas, wraps with slices of avocado, filling for burritos, filling for empanadas, etc.  ¡buen provecho!

Tex-Mex Chicken

1 ounce can diced tomatoes with jalapenos, drained
1 1/4 cups salsa verde
1 tablespoon ground cumin
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken thighs (10 to 12 thighs), fat removed  - I used a whole chicken, slow cooked - I used the meat and about 1 cup of the cooking liquid (separated fat)
1 large red pepper, seeded, sliced
1 large yellow pepper, seeded, sliced
1 medium onion, sliced
1 ounce can black beans, drained, rinsed, coarsely mashed - I didn't mash, just added in at the end to warm them
1 ounce can corn, drained - I had fresh, so stripped some off the cob and threw in and the end
 

I cooked the chicken, then drained the cooking liquid and separated the fat.  I took the chicken off the bone, and removed the skin, and shredded the meat.  I put the meat back in the slow cooker with tomatoes, salsa verde, cumin, garlic, salt and pepper, peppers and onion, and stirred to combine.  I also added about a cup of the cooking liquid back in.

I continued to cook on low for about an hour, until all of the flavors started to combine, and the veggies were cooked.  I divided the mixture into 3 containers, and then froze once it had cooled completely.

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