This easy-to-make crockpot meal is loaded with the flavors of Cuba--tomatoes, peppers, lime, and rum.
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 limes (used for zest and juice)
1/2 cup light rum
1 yellow bell pepper, cut into 1 inch cubes
1 red bell pepper, cut into 1 inch cubes
3 Tablespoons fresh mint, chiffonade
2 Tablespoons fresh thyme, chopped
3 Roma tomatoes, diced
3 cups cooked rice
Garnish:
Fresh lime wedges and fresh sprigs of mint and thyme
Directions:
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. Cover and cook on medium for 4-6 hours. Stir in cubed bell peppers, mint, thyme, and tomatoes. Cover and continue to cook for an additional 1-2 hours. Remove Mojita Pepper Chicken to serving platter with rice and garnish with fresh lime wedges and sprigs of mint and thyme.
Number of Servings: 6