Steps:
- 1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of the spice mixture over the chicken and rub in with fingers.
- 2. Heat oil in a large nonstick skillet over moderatly high heat until hot but not smoking. Add chicken and cook, turning until browned on all sides; about 8 minutes. Transfer chicken to a 6 quart slow cooker.
- 3. Place canned tomatoes, onion, garlic, chipolte and remaining spice mixture in blender. Cover and blend until smooth and pour over chicken. Add broth.
- 4. Cover and cook on low for 4 to 5 hours or 2 to 2.5 on high. Gently stir in rice and cook on high for 30 minutes, stirring once. Turn cooker off, stir in peas, cover and let stand for 15 minutes.
- 5. Cut cherry tomatoes in half and toss with cilantro. Serve with lime wedges on the side.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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