I came across this recipe and was hesitant at first--all of those spicy ingredients had me a little nervous, seeing as how I have been accused of thinking ketchup is spicy...but, not to worry. I followed the recipe (almost) exactly and was delighted at the flavor (not spice) that resulted.
Once prepared, this chicken would be great in quesadilla, tacos, nachos, enchiladas, or like I ate it-- in soft tacos with all the fixins'.
4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil
1. Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
2. Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.
3. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.
Like I said, I almost followed the recipe. Here's what I did differently:
1. Instead of boneless, skinless chicken breasts, I used boneless, skinless chicken thighs.
2. I omitted the cilantro. I really like cilantro, but I was too impatient to take it off the stem and chop it. I really need to buy some herb scissors.
3. When it came time to add the lime, I figured the more the merrier. I sliced up one of the limes and just tossed them in the crockpot while the chicken was cooking. I think it really enhanced the flavor.
Original recipe borrowed from goodlifeeats