Coconut Slow Cooker Chicken w/ Cuban Beans & Rice
Serves: 4 people
Prep Time: 10 minutes in the morning, 25 minutes before dinner is served
Cook Time: Chicken: 8 hours in crockpot
Onions & Peppers: 12-15 minutes
Rice: 20 minutes
Equipment needed: large crockpot
4 large frozen boneless, skinless chicken breasts
1/2 onion, cut into thin wedges
1 shallot, chopped roughly
1 jalapeño or serrano chile pepper, minced
1 1/2 cups unsweetened coconut milk
1 cup reduced sodium chicken broth (organic if possible)
2 heaping tablespoons ground cumin
1/2 teaspoon cayenne pepper
Salt & Pepper to taste
To Top chicken once it is cooked:
1 onion, sliced into thin wedges
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons extra virgin olive oil
Morning instructions:
Spray inside of crockpot with nonstick spray. Layer chicken into bottom of slow cooker. Layer the 1/2 onion, shallot, and jalapeño or Serrano chile pepper over top of chicken. Pour coconut milk & chicken broth over chicken. Add cumin, cayenne pepper, and a generous amount of salt & pepper over everything. Cover with lid and cook on low for 8 hours or until chicken falls apart to touch.
Evening instructions:
Heat 2 tablespoons olive oil in large frying pan over medium-high heat. Add the onion and bell peppers (listed under "to top chicken once it is cooked") and cook until tender and browned, about 10-15 minutes. While cooking onion and bell peppers, cook cuban beans & rice, found below.
Cuban Beans & Rice
1 cup quick cook brown basmati rice ( the kind I buy is from Trader Joe's and takes 15 minutes to cook; see note below)
2 1/2 cups chicken broth
1/2 cup fresh cilantro, chopped roughly
1 can cuban black beans, drained, but not rinsed
Salt/ Pepper to taste
Cook rice in chicken broth according to package directions (may be slightly different depending where you got your rice from). Once rice is cooked, add black beans and cilantro, stir well. Add salt/pepper to taste. Serve with coconut chicken.
Once everything is cooked, place chicken onto serving plates (using slotted spoon to drain liquid) and top with onions & peppers. Serve cuban beans & rice on the side.
Heat up some frozen corn or grill fresh corn and you have an excellent meal!
Prep Time: 10 minutes in the morning, 25 minutes before dinner is served
Cook Time: Chicken: 8 hours in crockpot
Onions & Peppers: 12-15 minutes
Rice: 20 minutes
Equipment needed: large crockpot
4 large frozen boneless, skinless chicken breasts
1/2 onion, cut into thin wedges
1 shallot, chopped roughly
1 jalapeño or serrano chile pepper, minced
1 1/2 cups unsweetened coconut milk
1 cup reduced sodium chicken broth (organic if possible)
2 heaping tablespoons ground cumin
1/2 teaspoon cayenne pepper
Salt & Pepper to taste
To Top chicken once it is cooked:
1 onion, sliced into thin wedges
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons extra virgin olive oil
Morning instructions:
Spray inside of crockpot with nonstick spray. Layer chicken into bottom of slow cooker. Layer the 1/2 onion, shallot, and jalapeño or Serrano chile pepper over top of chicken. Pour coconut milk & chicken broth over chicken. Add cumin, cayenne pepper, and a generous amount of salt & pepper over everything. Cover with lid and cook on low for 8 hours or until chicken falls apart to touch.
Evening instructions:
Heat 2 tablespoons olive oil in large frying pan over medium-high heat. Add the onion and bell peppers (listed under "to top chicken once it is cooked") and cook until tender and browned, about 10-15 minutes. While cooking onion and bell peppers, cook cuban beans & rice, found below.
Cuban Beans & Rice
1 cup quick cook brown basmati rice ( the kind I buy is from Trader Joe's and takes 15 minutes to cook; see note below)
2 1/2 cups chicken broth
1/2 cup fresh cilantro, chopped roughly
1 can cuban black beans, drained, but not rinsed
Salt/ Pepper to taste
Cook rice in chicken broth according to package directions (may be slightly different depending where you got your rice from). Once rice is cooked, add black beans and cilantro, stir well. Add salt/pepper to taste. Serve with coconut chicken.
- NOTE: cuban black beans are different than regular black beans - they are made with spices; I bought mine at Trader Joe's.
- I buy the 15 minute brown basmati rice from Trader Joe's and it is definitely a time saver! It can be found in the regular rice section. If all you have on hand is regular, make sure to factor in how long it will take to cook.
Once everything is cooked, place chicken onto serving plates (using slotted spoon to drain liquid) and top with onions & peppers. Serve cuban beans & rice on the side.
Heat up some frozen corn or grill fresh corn and you have an excellent meal!