6 chicken breasts
2 limes juiced (or equivalent of Fresh Lime)
2c chopped cilantro
30oz frozen corn
4 garlic cloves, minced
1 red onion, diced
30oz black beans, rinsed
salt and pepper
Cook on LOW for 8 hours. Slice chicken and serve on tortillas with guacamole and cheese.
4T vegetable oil
4 chicken breasts, cut bite-sized
1c shredded carrots
1 thinly sliced large onion
3 minced garlic cloves
3in piece fresh ginger, peeled and grated
1 jalapeño, seeded and chopped
1 thinly sliced red bell pepper
3/4c chicken stock
13oz light coconut milk
10oz thawed frozen peas
20 basil leaves
1/4c chopped cilantro leaves
1 lime, zested and juiced
Heat a large skillet over med-high with 2T of oil. Add chicken and season with salt and pepper. Brown for about 5 minutes. Remove chicken onto a plate. Add remaining 2T oil, then add carrots, onions, garlic, ginger, hot pepper, and bell pepper. Cook, stirring often, 2 to 3 minutes. Add stock and coconut milk, heat to high, simmer about 5 minutes. Return chicken to skillet and cook another 3 to 4 minutes, or to cooked thoroughly. Add the peas, basil, cilantro, and lime zest and juice. Cook 1 minute more. Serve over rice.
I use chicken breasts instead of thighs, then proceed as instructed.
A friend in Japan brought this over after I gave birth to my first. I have yet to replicate it… she could hardly even tell me what was in it or how to make it since she makes it differently every time. I finally drug this out of her…
I use whatever veggies are in season. What makes it so delicious is the Italian seasoning with the bread crumbs on top. It gives it a nice crunchy crust on top.
I love to have dinner guests a whole lot but I also enjoy sharing a meal with a family in need or just in the middle of adjustments. This recipe makes a ton and can easily be made to freeze and share later. Thanks to my man’s aunt Janet for sharing it with me!