Slow Cooker Chicken Picadillo

Picadillo is a traditional South American dish, usually made with ground beef, tomatoes, olives and raisins, and lots of herbs and spices. I decided to make it in my slow cooker, using chicken thighs instead of ground beef. It turned out so delicious, I had to share! To stick with the same flavors, I served it with Cilantro Lime Quinoa. I often hear from friends that quinoa is so bland. Well, it is bland, when cooked by itself in water. The trick to a tasty quinoa is simmering it in chicken or vegetable stock, along with herbs and spices.

SLOW COOKER CHICKEN PICADILLO

8 boneless skinless chicken thighs

1 medium onion, chopped

4 cloves garlic, minced

1 cup chopped fresh flat leaf parsley

1 green onion, sliced

1/2 tsp oregano

1/2 tsp thyme

1/4 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

1/2 cup pimento-stuffed green olives, sliced

1 cup tomato sauce

1/2 cup low-sodium chicken stock

4 dashes of hot (pepper) sauce, optional

1 cup raisins

In a Crock-Pot or slow cooker, combine all ingredients except for the raisins. Stir, cover and set on High. Let cook for 4 hours. Remove lid and stir in raisins. Cover and cook for 1 more hour. Shred chicken with two forks.

CILANTRO LIME QUINOA

8 oz red quinoa

2 cups low-sodium chicken broth

1/3 cup chopped fresh cilantro, plus more for garnish

2 tbsp freshly squeezed lime juice

1 clove garlic, minced

salt and black pepper, to taste

1 large avocado

1. In a medium pot, combine quinoa and chicken broth. Bring to a boil over medium heat. Reduce heat and cover. Let simmer until quinoa is tender and liquid is absorbed, about 15 minutes. Stir in cilantro, lime juice, garlic and remove from heat. Season with salt and pepper to taste. Cover and let stand for 5 minutes.

2. Dice avocado and serve on top of quinoa. Sprinkle with remaining cilantro.

Servings: 6