Easy to make and an excellent weekend meal.
2 Tbsp canola oil
2 onions, diced
1 lb. chicken thighs, cut into chunks – no thighs? You can use chicken breasts
8 cloves garlic, minced or grated
2 Tbsp + 1 tsp smoked paprika
1 Tbsp chili powder
½ tsp chipotle chili powder
1 medium/large sweet potato, scrubbed well and chopped into 2 inch chunks to equal 2 cups
Two -19 fl. oz./540 mL cans no salt added black beans, rinsed and well drained
2 cups frozen corn, thawed
One – 28 fl. oz. can diced or whole tomatoes
- If you are using an instapot or a slow cooker that has the sauté feature, add oil to pot. Add onions and sauté for 3-5 minutes or until turning golden brown.
- Add garlic and continue to sauté for 1-2 minutes. Add chicken thighs and sauté until well browned.
- Stir in spices: smoked paprika, chili powder and chipotle.
- Add sweet potato, black beans, corn, and canned tomatoes. Stir well, cover and set timer for 6 hours. When ready to eat, serve with cornbread or your favourite flatbread. I always serve this with Cole slaw. Season to taste.
1 serving is equal to about 1 ¾ cup
I’ll be making this on my Facebook Live Show Wednesday, November 4, 2020 at 8pm EST to find me check out mairlyn.smith