4 boneless skinless chicken breasts, cut into 1 inch pieces
1 small onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh ginger, grated
1 (29 oz) can tomato puree
1½ cups plain Greek yogurt
2 Tablespoons olive oil
2 Tablespoons Garam Masala
1 Tablespoon cumin
½ Tablespoon paprika
2 teaspoon salt
¾ teaspoon cinnamon
¾ tsp black pepper
1 tsp cayenne pepper
2 bay leaves
1 cup heavy cream
½ Tablespoon cornstarch
cilantro, chopped for garnish
In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours and high for 4 hours.
During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.
Serve over rice.
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Toppings – cheese, salsa, sour cream, lettuce, avocado ect
Place the roast and onion in crock pot. Sprinkle in cumin, then add salsa & Ro-Tel.
Cook on low 8-10 hours.
Once cooked, remove roast from crock pot and shred. Drain juice out of crock pot, reserving some in a small bowl. Leave onions & tomatoes in crock pot.
Add meat back in the crock pot & stir. Add some of the reserved juice back in.
Serve on tortillas with desired toppings.
1 1/2 Pounds ground beef
2 to 3 Garlic cloves, finely chopped
1 Medium onion, diced
1 Can kidney beans
1 Can black beans
1 Can pinto beans
1 Small can chipotle chilis in adobe sauce
2 Cans diced tomatoes
1 Small can tomato paste
1 Tablespoon chili powder
1 Teaspoon cumin
1/2 Teaspoon cinnamon
Salt and pepper to taste
Brown the ground beef in a skillet until no longer pink. Drain liquid and transfer to Crock-Pot® slow cooker stoneware.
Add chopped garlic and diced onion on top of meat.
Drain and rinse the kidney, black and pinto beans. Pour on top of rest of ingredients.
Finely chop and add 2 of the chipotle chilies. Add 3 Tablespoons of sauce from can.
Add 2 cans diced tomatoes.
Add 1 can of tomato paste.
Add chili powder, cumin, and cinnamon.
Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
2 1/4 Pounds ground beef
1/3 Cup rice, soaked in hot water
3 Eggs, hard-boiled and cut in eighths
1 Bread roll, soaked in 1/3 cup milk
2 Cloves garlic
1/2 Small onion
Salt and pepper, to taste
1 Pinch cumin
2 1/4 Pounds tomatoes
4 Marinated chipotle peppers, without seeds
1/4 Cup water
1 Clove garlic
1/2 Small onion, chopped
1 Tablespoon chicken bouillon granules
Mixed herb bouquet
Blend the garlic, small onion, salt, pepper, cumin, and soaked bread in a blender at medium speed until the garlic is well ground.
Combine the liquid with the ground meat and the previously strained rice. Make little balls the size of a medium guava fruit and put an eighth of an egg in the middle .
Blend the tomatoes with the chipotle peppers, pepper, cumin, garlic, chopped onion, and the Teaspoon of bouillon mixed with the water. Pour it immediately in your Crock-Pot® slow cooker. Add salt to taste, cover and cook for 6 to 8 hours on low or 3 to 4 hours.
When the tomatoes start to boil add the meatballs. Let it cook for the rest of the time.