Friday, July 25, 2008

Kumama's Chicken Santa Fe

Good morning!!!
Today my husband and I put the invitations to our 40th Anniversary party in the mail. It’s not until September so there is still time to plan. It will be a very informal gathering – A crab feast- always a favorite here in Maryland. We hope many of our friends and family will be able to attend.
The week is winding down- time to use the Crock Pot for a simple meal that will “cook itself” so to speak. This meal is so easy! Leftovers freeze well but it is unlikely there will be any left!! It can be served over cooked rice or noodles. Corn chips are also a nice addition. Vary the type of beans if you like, and different cheeses also work. The hot pepper cheese from the deli counter adds a nice kick. For economy, boneless skinless chicken thighs may be used

Kumama’s Chicken Santa Fe

2 cans (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 large onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon black pepper *
2 cups bottled thick and chunky- salsa mild, medium or hot- your choice (if you don’t like chunky- puree in blender first) –
8 skinless, boneless chicken breast halves (about 2 pounds)
1½ cups shredded Cheddar cheese
3 tablespoons chopped cilantro to garnish

Cut each breast half in 2-3 pieces depending on the size of the chicken breasts. In a slow cooker, mix together the beans, corn, onion, cumin, pepper and ½ of the salsa. Top with the chicken breast pieces. Pour the remaining 1/2 of the salsa over the chicken. Cover and cook on high setting for 2 ½- to 3 hours, (or 4-6 hours on low) or until the chicken is tender and white throughout. Do not over cook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes. Serve and sprinkle with cilantro.
Serves 8 generously .
*Note- there is no salt added in this recipe- salt is in salsa, beans, corn and cheese. If you need more salt- add if you like.

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