23 December 2008
Hot and Bothered Chipotle Chicken and Silky Coconut Cous Cous
Minimum Effort---Maximum Result---Satisfaction guaranteed
Low-Fat---Higher Fiber--- Delicious
I have a confession (baby I know you read this don’t get jealous) I’m falling in love with my slow cooker. I just dump a bunch of stuff in then head out come home take 5 minutes to make some whole wheat cous cous and serve a plate of deliciousness. This chicken will have you all hot bothered in the best way possible.
Serves 6 with plenty left for lunch the next day.
Prep Time: 10 minutes
Cook Time: 2.5 hours - 6 hours (in the slow cooker)
* 1.5 cups sliced onion
* 1 cup chopped celery
* 1.5 cups chopped carrots
* 5 pounds boneless skin less chicken of your choice (legs, thighs, wings, breasts)
* Black pepper
* Onion Powder
* 1 (15-ounce) can tomato sauce
* 1/3 cup lime juice
* 2 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
* Dash Chili powder
* 1.5 Tablespoon Chopped Garlic
* Fresh Cilantro Leaves
Dump onion, celery and carrots in bottom of slow cooker. Season chicken with salt, pepper and onion powder then place on top of vegetables.
Mix together tomato sauce, lime juice, chipotle chiles with sauce, chili powder and garlic. Pour mixture over chicken.
Cover and cook
Dark Meat: low for 6 to 8 hours or high for 3 to 4 hours.
White Meat: low 4-5 hours or high for 2.5-3 hours
I use whole wheat cous cous as it has plenty of fiber and protein. You can use regular
Prep Time: 2 minutes
Cook Time: 5 minutes
* 1.5 cup light coconut milk
* .5 cup water
* 1 bullion cube (veggie or chicken)
* 2 cups whole wheat cous cous
* ¾ cup chopped tomatoes
* ¾ cup chopped scallions (green onions)
Boil coconut milk and water in a medium pot. Once boiling add bullion and stir until dissolved.
Next, turn off heat and stir in cous cous, tomatoes and scallions.
Then cover and let sit for 5 minutes.
Finally, fluff with a fork (stick the fork in and flip the cous cous around) and serve with Spicy Chipotle Chicken