Cajun chicken hot pot

Cajun chicken hot pot

It's time to start a new category in our index and here is the first one for the Slow Cooker section:  Cajun chicken hot pot.  That wasn't its original name as I didn't care for one of the ingredients, a packet of taco mix, which gave its name to the recipe from which this one has morphed.  No way.  Not using taco mix in any recipe of mine!

However, after some investigation I discovered to my relief that the eschewed packet of taco mix was simply a blend of chili powder, cumin, garlic powder, paprika, oregano, black pepper, cayenne and of course the de rigueur salt.  This is simple enough to make (minus the salt) and then one can add as much or as little of this mixed-to-order spice as one's taste buds and those of fellow diners allow.

Yes, there are tins called for, but only of tomatoes and beans and anyway, didn't we agree that we could go that far now and then?  I did anyway.

The great thing about a slow cooker, watched or un, is that it does all the work.  My kind of friend indeed!  And when one is pressed for preparation time in the evening or one's diners are wanting their meals at different times, this solves all the problems.  If you provide a loaf of warm ciabatta or crusty bread to serve on the side, then you're away.

1 onion, chopped
400g tin kidney beans, drained and rinsed
400g tin black beans, ditto
100g frozen corn kernels
250 ml tomato or Napoletana sauce (make your own or buy fresh)
12 - 15 cherry tomatoes, halved
1 bottle beer* 
2 -3 tbsp 'taco' spice as described above.  You could just use chili powder or cumin or the Cajun spice which is a blend and a pinch of red pepper flakes plus ground black pepper.  Go on, get creative with this!
3 chicken breast fillets, cut into strips or chunks

*I used Corona as it was the only beer we had in the house but a dark one would perhaps work better with the intense spices..

Place onion, all the beans, corn, tomato sauce, beer and fresh tomatoes into the slow cooker pot and mix together.

Lay the chicken strips over the mixture, press down slightly so they're covered by the sauce, cover and set on low for 4 - 5 hours.

  That's it.  Serve with warm bread and if you want to add garnish, feel free to grate some Parmesan over it or spoon in a dollop of crème fraîche, although with the other mix of ingredients it really doesn't need any more than a soup spoon and a hearty appetite.

1 comment:

  1. This looks delicious - not least because of the beautiful photographs! Lovely bright colours to warm up a cold winter's day. I need to haul out my slow cooker and try some new recipes with it - I tend to fall back on old standbys.