The Kentucky Derby Festival Marathon last weekend? Well...I'm glad I did it. I'm glad I got to spend a weekend in Louisville with my beautiful, spirited niece who finds more joy in escalators and jumping on the bed than most of us choose to find in anything. I'm glad I ordered exactly what I wanted at Jeff Ruby's (playboy sushi roll, filet, green beans, and loaded mashed potatoes). Nevertheless, it really isn't something that I want to make a big deal over. In fact, what I will remember most about the weekend has very little to do with how I felt upon crossing the finish line and more so with how awesome it was to see, hear, and feel the community spirit of Louisville. I submitted the paragraphs below to the Courier Journal, but I have no idea if it will get printed. I thought I would share here as well...
Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes
2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. smoked paprika or 1/2 tsp. chopped chipotle in adobo sauce
1/2 tsp. ground allspice
1 c. reduced-sodium chicken broth
1/2 c. salsa
3 large garlic cloves, crushed
2 cans black beans, rinsed and drained
2 lbs. sweet potatoes, peeled and cut into 2" pieces
1 roasted red pepper, cut into strips (approx. 1 cup)
1/3 c. loosely packed fresh cilantro leaves, chopped lime wedges
Sprinkle chicken thighs with 1/2 tsp. cumin, salt, and pepper. Heat 12" nonstick skillet over medium heat until hot. Add chicken and cook until well browned on all sides. Transfer chicken to plate. In same skillet, combine smoked paprika, allspice, broth, salsa, garlic and remaining 1 1/2 tsp. cumin. In 6-quart slow cooker, combine beans and sweet potatoes. Arrange chicken thighs in single layer on top. Pour broth mixture over chicken. Cover slow cooker and cook 8 hours on low or 4 hours on high. With slotted spoon, transfer chicken to serving platter. Spoon the rest of the mixture over chicken, sprinkle with cilantro, and serve with lime wedges.
*I cut the recipe in half.
*I used thinly sliced chicken breasts instead of thighs.
*I used regular paprika rather than smoked and nutmeg/cinnamon/cloves instead of allspice.
*I did not peel my sweet potatoes.
*I didn't have fresh cilantro (although this would have been delicious) so I just sprinkled an herb mix over the top.
*I browned nothing in a skillet. I put this all in the crock pot before work, flipped it to low, and in about 5 hours it was ready.
Trust me, the picture doesn't do it justice. This is a keeper. Try it.