Caribbean Chicken
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Good morning and Happy Monday! How many of you are the unfortunate souls who had to trudge to work today?
Yep, sucks doesn’t it. I waved goodbye to the Mister this morning, silently cursing his existence. If it weren’t for the fact that he suffered through Breaking Dawn with me last night, I may have held a grudge. Instead, I recalled the treat he purchased for me to go along with my chick flick and I felt much better — even if my pants felt tighter.
Yes that is a cookie monster cupcake from Whole Foods. And yes, I ate every bite. If it’s organic, the calories don’t count, right? Right.
Anyway, for those of you who are working for the man, like me, here’s a crock-pot dish that is super-easy and requires absolutely NO pre-cooking (my pet-peeve of crockpottery). And for about 10 minutes, you can take in the aromas and it just might taste like you are on vacation.
Crockpot Caribbean Chicken
Ingredients:
- 10 (2 lbs) skinless boneless chicken thighs
- 1 small onion, diced
- 1 garlic clove, crushed
- 1 bell pepper, chopped or sliced
- 4 plum tomatoes
- 8 oz can tomato sauce
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1 tbsp olive oil
- salt to taste
- 1-2 bay leaf
- 1/4 cup chopped cilantro (plus 2 tbsp more for serving)
Put chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
Next, add tomato sauce, olive oil, 1/2 cup water, bay leaf and cilantro. Mix well and set crock pot to HIGH 4 hours or LOW for 6 hours. When finished, feel free to adjust spices as needed.
Serve over rice, pasta or just eat it straight up!
Now if you’ll excuse me, I’m off to go stare longingly at my beach-scape screen saver.
2 Responses to “Caribbean Chicken”
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Liz @ Tip Top Shape said:
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thedailybalance said:
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