Tuesday, April 18, 2017

slow cooker enchilada orzo with tequila lime chicken... 8 hours (plus marinating)

the goods:

tequila lime chicken:
3 boneless, skinless chicken breasts
3 limes, 5 garlic cloves, peeled
1 jalapeno, sliced
1 teaspoon kosher salt
1/2 cup chopped cilantro
5 tablespoons olive oil
3/4 cup tequila

enchilada orzo:
1 can (14.5 ounces) fire roasted diced tomatoes
1 can (10 ounces) mild red enchilada sauce
1 can (4.5 ounces) chopped green chiles, drained
1/2 cup vegetable broth
1 cup frozen corn kernels
1 cup black beans, rinsed and drained
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta
2 tablespoons chopped fresh cilantro

Juice all 3 limes into a food processor or blender. Add the garlic cloves, jalapeno slices (seeded for less heat), salt, cilantro, olive oil, and tequila. Blend the mixture until totally pureed, then pour it into a large zip-top bag. Place the chicken breasts in the bag and marinate for several hours, or overnight.
To make the orzo; place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans into the bowl of a slow cooker. Season with salt and pepper and top with cream cheese. Cover and cook on low heat for 7-8 hours, or high heat for 3-4 hours.
Uncover and stir until cream cheese is well incorporated. Stir in orzo, cover, and cook on high heat for another 30 minutes.
While the orzo is cooking, heat grill to medium-high. Remove chicken from marinade and grill it for 6 minutes per side, rotating halfway through, until completely cooked throughout. Let rest 5 minutes before slicing and serving with enchilada orzo, topped with cilantro.

No comments: