Wednesday, March 10, 2010

Ecuadorian Chicken Stew

Ecuadorian Chicken Stew


1 bottle of beer
1 can diced tomatoes
3 tsp cumin
2 tsp onion powder
2 tsp paprika
1 tsp oregano
1/2 tsp cayenne
10 cloves garlic
1 lb chicken breasts
1 cup diced carrots
1 cup diced potatoes

Cook the carrots and potatoes over medium heat for 10 minutes. Use some liquid from the slow cooker if needed.

Combine first 8 ingredients in the slow cooker. Add the chicken. Add veggies one they begin to soften. Cook on high for 4 minutes.

Based on this recipe.