Boast your dish with a Latin chicken with black beans and sweet potatoes recipe packed with a daily dose of fiber and beta carotene! It's so easy to prepare (15 mins) and throw together; this is a perfect one-pot meal for dinner!
  • 3 lb. bone-in skinless chicken thighs
  • 2 tsp. ground cumin
  • salt and pepper
  • 1 tsp. smoked paprika or 1/2 tsp. chopped chipotle chiles in adobo sauce
  • 1/2 tsp. ground allspice
  • 1 c. chicken broth
  • 1/2 c. salsa
  • 3 cloves garlic, crushed with press
  • 2 cans black beans (15 to 19 oz. each), rinsed and drained
  • 2 lb. sweet potatoes, peeled and cut into 2-in. chunks
  • 1 jarred roasted red pepper, cut into strips (1 c.)
  • 1/3 c. loosely packed fresh cilantro leaves, chopped
  • Lime wedges
  1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
  2. Heat 12-inch nonstick skillet over medium-high heat; add chicken thighs and cook until well browned on all sides (about 10 minutes). Remove from heat and transfer chicken to a plate.
  3. In the skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
  4. In your VitaClay slow cooker, combine beans and sweet potatoes then place chicken on top of potato mixture. Pour broth mixture over chicken, cover and cook on "stew" for 40 minutes or 1 hour.
  5. Remove chicken pieces to a large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

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