I try not to cook a huge meal on Fridays and Saturdays. The kids are here there and everywhere. I had some chicken breasts defrosted and all the fix-ens for this in the pantry and fridge so what the heck. I said lets give it a try. It came out pretty darn good and so easy! I cooked my chicken in the slow cooker just because I had the time. I've seen many versions of this all over the web and on food blogs. How ever this is my version of it.
3 whole boneless skinless chicken breasts
1/2 cup chunky medium salsa
1/4 cup white wine
1/2 cup chicken stock
1 package of Goya Achiote powder, the orange stuff
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp adobo powder
1/2 tsp piri piri powder, optional...I had it so I used it.
1 tsp corn starch
1/4 cup milk
1- 10oz package of saffron yellow rice, cooked
1- 8oz package of Mexican blend cheese already shredded
1- 8oz can black beans drained and rinsed
Fresh Cilantro for Garnish
Place all the ingredients for the chicken in a slow cooker mix well. Cook on high 1 hours or low for 3.
When chicken is done remove and shred with two forks. Mix cornstarch and milk pour into slow cooker and mix well. This will help thicken sauce later on while it bakes. Return chicken to slow cooker and mix well. Cook rice according to package directions. Spray a large casserole dish with cooking spray. mix half the bag of cheese with the cooked rice. Spread cooked rice cheese mixture on the bottom. Spoon chicken mixture over the rice, sprinkle beans on top of chicken, top with the rest of the cheese and bake at 350 degrees F for 30-40 minutes until cheese is melted and bubbly. Garnish with fresh cilantro.