Made this for family dinner on Sunday. It was a hit. (It needed a little more cumin, and maybe some pepper on top, but it was yummy nonetheless.)
4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste (I suggest to use quite a bit, to give it a little zip.)
Lemon pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice (make jasmine rice with all or part of the cooking liquid coconut milk). Garnish with cilantro or parsely, if desired.
(Source: www.sisterscafe.com)
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