Slow Cooker Latino Chicken
Ingredients
1 Tablespoon Olive Oil
3 Pounds Skinless Chicken Thighs
Kosher Salt And Ground Black Pepper To Taste
¼ Cup Loosely Packed Cilantro Leaves
2 Small Sweet Potatoes, Cut Into Chunks
1 Red Bell Pepper, Cut Into Strips
2 (15.5 Ounce) Cans Black Beans, Rinsed And Drained
1 Cup Chicken Broth
¼ Cup Loosely Packed Cilantro Leaves
1 Cup Salsa
2 Teaspoons Ground Cumin
½ Teaspoon Ground Allspice
3 Large Cloves Garlic, Minced
Lime Wedges, For Garnish
Directions
Step 1 Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
Step 2 Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve. Serves 6 ..
Spanish Cream Recipe
Ingredients:
1 Envelope Unflavored Gelatin;
1/4 Cup Sugar;
1/8 Tsp. Salt;
3 Egg Yolks, Beaten;
2-1/2 Cups Milk;
1 Tsp. Vanilla;
3 Egg Whites;
1/4 Cup Sugar.
Blend Gelatin, 1/4 Cup Sugar, And Salt In Top Of Double Boiled
Directions:
Beat egg yolks with milk until blended; stir into gelatin mixture. Cook over simmering, not boiling, water, stirring constantly, until gelatin and sugar are dissolved, about 10 minutes. Remove from heat; stir in vanilla; cool; chill until mixture mounds slightly when spooned. Beat whites until soft peaks form. Beat in cup sugar slowly; continue to beat until firm peaks form and meringue is shiny. Fold thickened egg-yolk mixture into meringue. Pour into 1-quart mold. Chill several hours or overnight. Serve with chocolate sauce, fruit sauce, or whipped cream, if desired. Makes 6 servings.