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1 serving
Original recipe yields 1 serving
6 small boneless skinless chicken breast halves (about 4 lb.)
1 Tbsp dried oregano
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp vegetable oil
1 can (14.5 oz.) diced tomatoes
1 small onion, diced
2 garlic cloves
1/2 chipolte chile (canned in adobo sauce)
1 can (14 oz.) low-sodium chicken broth
1 1/2 cups instant rice
1 1/2 cups frozen peas
1 pint cherry tomatoes
1/4 cup chopped cilantro
Lime wedges for serving
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Let's Make It
1
1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of the spice mixture over the chicken and rub in with fingers.
2
2. Heat oil in a large nonstick skillet over moderatly high heat until hot but not smoking. Add chicken and cook, turning until browned on all sides; about 8 minutes. Transfer chicken to a 6 quart slow cooker.
3
3. Place canned tomatoes, onion, garlic, chipolte and remaining spice mixture in blender. Cover and blend until smooth and pour over chicken. Add broth.
4
4. Cover and cook on low for 4 to 5 hours or 2 to 2.5 on high. Gently stir in rice and cook on high for 30 minutes, stirring once. Turn cooker off, stir in peas, cover and let stand for 15 minutes.
5
5. Cut cherry tomatoes in half and toss with cilantro. Serve with lime wedges on the side.
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