Friday, August 1, 2014

Slow Cooker Chicken Tinga and Mexican Restaurant Style Rice!

It's hard to find slow cooker recipes that I both love and are truly fix it and forget it.  A lot of recipes require browning meat on the stove and other extra steps when I just want something where I can toss a bunch of stuff into the slow cooker and ignore it for several hours.  This recipe comes very close to accomplishing that.  But, it involves some pre-cooking food processor use. I sped things up by chopping the onion and garlic pretty coarsely. This meal will make your kitchen smell fantastic.  The chicken is tender, the sauce is complex.  Slightly spicy, slightly earthy, and this recipe makes a ton of it so you can put it on rice if you wnant.  The original recipe suggested serving with tortillas or over rice.  I love Mexican restaurant style rice. I decided to try and make some on a whim.  I googled a bunch of recipes and they all called for things I didn't have.  So I improvised and it turned out really well!

The rice is not terribly quick so if you're really in a hurry, serving the chicken with tortillas would be your best bet.  I suspect that the chicken and sauce would work well as leftovers or maybe even freeze.  That said, I have little experience with leftovers, but I'm trying to remedy that.


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