Recipe

Mojito Pepper Chicken Recipe

Add Step-by-Step Photos	Deedeec / All my dishes 1 year, 1 month ago I got this recipe in my BetterHomes.com newsletter. I made it, and it's Fabulous! Family loved it too. Has a Cuban flair. Prep:10m Cook:360m Servings:6	Deedeec
	cuban spicy crockpot

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Ingredients

6 boneless, skinless chicken breasts halves, cut into 1 inch cubes

1 teaspoon cumin

1 teaspoon cayenne

1 teaspoon salt

1 teaspoon paprika

3 Tablespoons butter

4 cloves garlic

2 shallots, thinly sliced

4 zest limes

Juice 4 limes

1/2 cup light rum

1 yellow bell pepper, cut into 1 inch cubes

(I subbed: 1 yellow summer squash for yellow peppers)

1 red bell pepper, cut into 1 inch cubes

3 Tablespoons fresh mint, chiffonade

2 Tablespoons fresh thyme, chopped

3 Roma tomatoes, diced

(I subbed: 1 can diced tomatoes for Romas)

(I added: 1 can chick peas, drained)

3 cups cooked rice

Garnish:

Fresh lime wedges and fresh sprigs of mint and thyme

Directions

I didn't have all the ingredients, but had most. My substitutions are in the Ingredient's list.

Season chicken breasts with cumin, cayenne, salt, and paprika. Place chicken breasts in 3-4 quart crock pot, add butter, garlic, shallots, 2 tablespoons lime zest, 1/4 cup fresh lime juice, and rum, and chick peas(if using). Cover and cook on low for 4-6 hours.

Stir in cubed bell peppers, mint, thyme, and tomatoes. Cover and continue to cook for an additional 1-2 hours.

Prepare rice seperately during this time.

Remove Mojita Pepper Chicken to serving platter with rice and garnish with fresh lime wedges and sprigs of mint and thyme.

Notes: If preparing this dish prior to work or a full day of activities, you may prepare the bell peppers, tomatoes, and herbs in advance. Then upon returning home, just stir these in to complete the preparation of this entree.

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